Puttanesca originated in Naples in the mid 19th century and is usually made with pasta, capers, tomatoes, garlic and hot peppers. Since I had a spaghetti squash I need to use up, I made this dish. It turned out wonderfully. Below is my own version of this!!
(Hidden under that luscious sauce is the shredded spaghetti squash!)
Spaghetti Squash Puttanesca
- 1 medium spaghetti squash cut in half horizontally with seeds removed
- ½ pound lean ground beef
- 1 diced jalapeno pepper or red pepper flakes (to taste)
- 2 stems of fresh basil leaves
- 1 T. olive oil
- Salt and pepper
- ¾ cup of whole black olives (optional)
- 2 cups of Prego pasta sauce
- Parmesan cheese for garnish
Drizzle olive oil over each half of squash and sprinkle with salt and pepper. Place cut side down in a Pyrex dish and bake in a preheated 350 degree oven uncovered for 60 to 75 minutes.
Remove squash and let cool before shredding each half with forks. Be careful not to puncture the squash skin! Cover loosely with foil. Let it rest while preparing the sauce.
In a large frypan (or wok – I love using a wok when preparing sauce for spaghetti), brown the beef, stirring frequently. When there is no more pink, add the 2 cups of pasta sauce.
Stir to combine all of the meat, adding the diced jalapenos (optional) or red pepper flakes
Add the pitted black olives and 1 stem of basil LEAVES and stir to combine.
Uncover the bowl of spaghetti squash shreds and pour the sauce the shreds.
Garnish with Parmesan cheese and the leaves from the other basil stem.