Leftover Spaghetti Squash Puttanesca

Spaghetti squash isn’t my favorite thing to eat on its own and I love adding flavor-enhancers like marinara sauce or an herby pesto. In this recipe, I take classic puttanesca ingredients and mix it with leftover spaghetti squash for satisfying dish of varying flavors and textures. I like serving it with fish or shrimp.

INGREDIENTS

spinach

lemon juice

cooked spaghetti squash

garlic-infused olive oil

red chili flakes

cherry/grape tomatoes, halved

kalamata olives, quartered

capers

salt

pepper

chopped parsley

lemon zest

METHOD

In a pan, add a few handfuls of spinach with a squeeze of lemon juice. Once spinach begins to wilt, add in some spaghetti squash, olive oil, and red chili flakes.

Sauté for a few minutes and then add in tomatoes, olives, and capers. Let everything heat through and then taste. Add salt, pepper, and parsley.

Garnish with lemon zest and parsley.