DH and I love spaghetti squash and usually just serve it with a pat of butter, but we have also tried making spaghetti with it using the squash instead of pasta, and it has turned out really well. This is another recipe I found that substitutes squash for the pasta.

Ingredients

4 serv.

spaghetti squash↗4 1⁄2 lbs
grape or cherry tomatoes, cut into quarters↗1 pint
fresh basil leaf, thinly sliced, plus additional leaves for garnish↗1⁄2 cup
tuna, packed in water, drained and flaked (white or light ( 2 cans)↗10 ounces
pitted kalamata olive, chopped↗1⁄4 cup
drained capers, coarsely chopped↗2 teaspoons
olive oil↗1 tablespoon
red wine vinegar↗2 teaspoons
salt and pepper
freshly grated parmesan cheese (to garnish)

Step-by-step instructions

1
Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
2
Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
3
Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
4
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.

Source: food.com

Original recipe ↗

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