This vegetable dish, disguised as a pasta, is a fresh and flavorful take on a traditional Italian recipe.
large spaghetti squash
Grape or cherry tomatoes
fresh basil leaves
can white or light tuna in water
Salt and pepper
freshly grated Parmesan
- Place squash in 9-inch glass pie plate and pierce 6 times with sharp knife. Microwave on High 5 to 6 minutes per pound, about 20 minutes, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling.
- Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
- Cut squash lengthwise in half; remove and discard seeds. With 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.
- Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.