Spaghetti Squash Puttanesca

This dish is my favourite way to eat Spaghetti Squash!  It helps having great sausage and home-grown roasted tomato sauce too 🙂

Spaghetti Squash Puttanesca Bake

1  spaghetti squash, halved, with seeds removed
2 Tablespoons olive oil
1 pound ground pork* or sausage, casings removed, or sliced thinly
1 red bell pepper, diced
1 (24 oz.) jar tomato/marinara sauce, or just roasted, diced tomatoes
3 Tablespoons capers, drained
1/4 cup chopped green olives
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Kosher salt
1 cup grated cheddar cheese
1/2 cup grated mozzarella cheese

*If using ground pork instead of sausage, season with salt and pepper.

 

Preheat the oven to 400 degrees F.  Place the spaghetti squash halves on an oiled baking sheet. Sprinkle with salt and pepper. Bake for 30-45  minutes, or until it can be pierced with a fork. You want it good and roasty. Set aside until it’s cool enough to handle. I usually do this in the morning or the night before so that the rest of the recipe doesn’t take too long to make. 

Reduce the oven temperature to 375 degrees F.

Meanwhile, add the olive oil to a large skillet on medium-high heat. Add the sausage and cook, breaking it up. (I find our sausage has enough fat that I don’t need the olive oil.)  When it’s nearly cooked through, add the bell pepper and cook until the peppers have softened.

Add the pasta sauce, capers, olives, salt and pepper and stir to combine.

When the squash is cool enough to handle, shred the flesh with a fork, creating spaghetti-like strands, and add them into a 13″x9″ casserole dish.  Discard the squash skins. Pour the sauce over the spaghetti squash and mix it together until it’s totally combined.

Sprinkle with the cheddar and mozzarella cheeses.

Bake for 25 to 30 minutes, or until bubbling and the cheese has browned slightly.

 

 

Posted in Squash on Tuesday, March 3rd, 2020 at 2:56 am.

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