Back to school means you’ll be ready to try this healthy, family-friendly recipe that is packed with nutrition and flavor. This is great for those soccer nights when you’re tight on time and need something on the table quick.
Prep and cook time: 30 minutes
1 spaghetti squash
(approximately 4 pounds), forked
and shredded into “noodles”
5 cloves garlic
1 tbsp jarred anchovy filets, mashed into a paste
1 tsp hot red pepper flakes
(1/2 tsp if you prefer less spicy)
1 tsp salt
½ tsp black pepper
1/3 cup extra-virgin olive oil
1 (14.5 ounces) can diced tomatoes
16 ounces cherry tomatoes, halved
½ cup pitted Kalamata olives, halved
2 tbsp drained capers
¾ cup coarsely chopped basil
Cook spaghetti squash in oven for 45 minutes, or option to microwave for 15-20 minutes, rolling on to opposite sides until the squash is soft to the touch. Split the soft squash in half, remove the seeds. Use a fork to rake the meat of the squash into a bowl, and set aside.
While waiting for the spaghetti squash to soften, heat the oil in a 16-inch heavy skillet over medium-high heat, adding garlic, mashed anchovy paste, red pepper flakes, salt and black pepper, stirring occasionally until fragrant and pale (about two minutes).
Puree canned tomatoes with juice
Add tomato puree to garlic oil along with olives and capers, bring up to boil, then add spaghetti squash. Toss squash in sauce until evenly coated. Add cherry tomatoes and basil. Simmer five minutes. Serve hot.
If you would like to add a protein to this, top with grilled tofu, shrimp or chicken breast.