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Spaghetti Squash In Puttanesca Sauce




Source of Recipe


Weight Watchers






Recipe Introduction


Puttanesca is an Ialian word for streetwalker, and it's easy to imagine anyone whipping up the quick,easy sauce after a long workday (or night)





List of Ingredients



• 1 medium (2 pound) spaghetti squash
  
• 1 medium red onion, chopped
  
• 2 garlic cloves, minced
  
• 1 (13 ounce) jar roasted red peppers, drained and chopped
  
• 1/4 cup reduced-sodium vegetable or chicken broth
  
• 1 TBSP capers
  
• 4 medium kalamata olives, chopped
  
• 1 to 2 tsp crushed red peppers
  
• 1 tsp honey
  
• 1/4 tsp salt
  
• 4TBSP freshly grated Parmesan cheese
  






Instructions



1. Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
   
2. Halve squash length-wise, scoop out seeds and discard.
   Place cut side down on baking sheet. Bake until squash is easily pierced witha paring knife, 30-45 minutes. Let cool slightly, then scrape out flesh with a fork,separating it into strands. Set aside and keep warm.
   
3. Spray a large nonstick skillet and set over high heat. Add the onion and garlic; when they start to sizzle, reduce heat to medium. Cook, stirring frequently, until softened and beginning to brown, about 8 minutes. Add the peppers and continue cooking until most of liquid has evaporated. Remove from heat and let cool slightly.
   
4. Transfer to a food processor and pulse until well minced. Pour in the broth and pulse until nearly smooth. Return the mixture to skillet; stir in the capers, olives, red pepper,honey, and salt and heat through. Add the squash strands and toss gently in the pan. Serve at once, sprinkled with parmesan cheese.