Spaghetti Squash Puttanesca

This is such one of the healthiest, delicious and low-cal meals that I know of. And it is perfect for post-holiday dieting.  Spaghetti squash is approximately 40-45 calories per cup and full of a bunch of vitamins.  And you can use it the same way you would use actual spaghetti.  Plus, if your family is anything like mine and your husband and kids are not big fans of squash you can make them regular spaghetti puttanesca and sneak in a bunch of squash and they will be none the wiser but all the more healthier for it - mwa ha ha ha ;)

INGREDIENTS

1 Spaghetti Squash
1 can organic tomato sauce
kalamata olives chopped
1 cup cherry or grape tomatoes, chopped
2 cloves garlic, chopped
1/2 large vidalia onion, chopped
1 teaspoon anchovy paste (another ingredient I keep hidden from my family ;)
1/2 cup red wine (I suggest Cab or Zin)
1/2 teaspoon red pepper flakes
1 teaspoon oregano
Salt and pepper to taste
olive oil
capers (optional)
grated cheese for sprinkling

To prepare the squash preheat the oven to 350 degrees.  

Cut the squash in half lengthwise and scoop out the seeds and other gunky stuff from the middle of each half.  

On a cookie sheet with high enough sides or in a large baking dish drizzle some olive oil on the bottom and fill about 1/2 inch with water or chicken broth or both.  Place squash halves face down on cookie sheet and bake for 30-40 minutes until the squash is tender when you stick a fork into the outside skin of it.

Let cool for a while and work on the sauce.

For the sauce: in a heated pan cook onions on lowest heat in olive oil for about 30 minutes.  Then add in garlic and chopped tomatoes.  Raise heat a little and cook for about 3 more minutes.

Add in can of tomato sauce, anchovy paste, red pepper, oregano and salt and pepper to taste.  Simmer for 20 minutes.

With a fork scoop the spaghetti squash out - it will come out super easy and in strands that look like spaghetti.

Mix the squash in with the sauce and continue to simmer for another 5 minutes.  

I add in the olives right before serving because cooking them changes the taste a little and I like them better uncooked.

Sprinkle with grated cheese and enjoy this VERY low-cal, healthy meal.  

And since it is so low-cal a nice glass of Pinot Noir would certainly be acceptable even if you are dieting.  A 5 oz glass of Pinot is only 120 calories and a 1 1/2 cup serving of the squash with the sauce and cheese is only about 130 calories!

Enjoy!!!

:)