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The quickest and simpliest formula to make spaghetti squash

245 calories per serving

Active time 20 minutes

Total time 30 minutes

Description: Description: Spaghetti Squash Puttanesca

Makes 4 Main-Dish Servings

1 large spaghetti squash (4 lb.)

1 pint grape or cherry tomatoes, quartered

½ cup fresh basil leaves, thinly sliced, plus additional leaves for garnish

2 cans (5 oz. each) white or light tuna in water, drained and flaked

¼ cup pitted kalamata olives, chopped

1 Tbsp. drained capers, coarsely chopped

1 Tbsp. olive oil

2 tsp. red wine vinegar

Salt and pepper

Freshly grated Parmesan cheese

1.    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.

2.    Meanwhile, in medium bowl, combine tomatoes, sliced basil, tuna, olives, capers, oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

3.    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 ¼ teaspoon salt and 1/8 teaspoon pepper; toss to combine.

4.    Divide squash among bowls. Top with tomato mixture; garnish with basil leaves and Parmesan.

Description: Description: SPAGHETTI SQUASH Puttanesca

Each serving about 17 g protein, 28 g carbohydrate, 8 g total fat (2 g saturated), 5 g fiber, 24 mg cholesterol, 705 mg sodium.

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