- 1 medium spaghetti squash
- 2 tbsp. olive oil
- 2 garlic cloves
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano (or more to taste)
- 1 tsp. dried basil
- 4 oz of sliced mushrooms (or more to taste)
- 10 large black olives, no pits, sliced into thirds (or canned)
- 1 ½ tbsp capers
- 15 1/2 oz can tomatoes (I used san marzano organic cherry tomatoes – they worked perfectly)
- 4 tbsp. tomato paste
- water to thin out sauce
- a few grinds black pepper
- 2 tbsp. parsley, chopped
- Salt to taste
- Preheat oven to 350 degrees F
- Cut spaghetti squash in half, clean out seeds and place cut sides down on a lightly greased baking sheet and bake 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove from oven and set aside to cool enough to be handled.
- Meanwhile, heat 1 tbsp olive oil in a skillet over medium heat. Saute onion and sliced mushrooms until tender. If you need more liquid for sauteing – use a little veggie broth rather than more oil. Add garlic, and saute for another 1 to 2 minutes. Stir in tomatoes, tomato paste, capers, black olives and seasonings. Cook for another 10 minutes. Thin out with water to desired thickness.
- Use a large spoon to scoop the stringy pulp from the squash. Separate the strands of squash with fork to make it spaghetti like and make sure there are no big chunks. Toss with 1 tbsp olive oil and season with salt and pepper. Ladle the puttanesca sauce over the spaghetti squash. Sprinkle with chopped parsley. Serve warm and make sure you have a piece of big crusty bread for mopping.