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.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
1 medium spaghetti squash
1 lb. Ground beef
5 cloves of garlic crushed
1 large cooking onion
Salt and pepper
Seasoning to suit your taste
¼ cup Parmesan cheese
2 heaping tablespoons of salsa (optional)
1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
2 ripe avocados peeled
1/2 cup basil leaves
2 cloves of garlic
2 T. Lemon juice
Salt and pepper to taste
1/3 cup olive oil
1 cup cherry tomatoes halved
Blend avocados with basil, garlic and juice. Drizzle in oil. Set aside. Serve with spaghetti or baked spaghetti squash, adding tomatoes and cheese at last minute.
Grill chicken breasts to serve with it for protein.