Last night the Hubs cooked a puttanesca sauce with capers and spaghetti squash. Did I mention that he likes spaghetti squash? I’m still trying to come around to it. I’ll eat it but I’m not a huge fan of it.
Puttanesca means whore in Italian. So, this is a whore’s sauce, which tastes pretty good if you don’t mind me saying. The version we used from Vegetarian Times was good.
The Hubs cooked/roasted the spaghetti squash first since that takes about a good 30-40 minutes. You’ll slice the squash length wise and it kind of looks like the inside of a pumpkin. You’ll need to scoop all of that messy stuff out.
When you’re done cleaning it out, you’ll drizzle some olive oil on it and sprinkle salt and pepper and then pour a little bit of water into the pan. Then pop it into the oven.
When they’re done cooking, you just drag a fork across the flesh and it comes out looking like spaghetti. Pretty simple huh? For the longest time I was scared of doing it because I thought it was too difficult. Then one day I just decided to go for it and the rest is history.
However, I’m skipping ahead in the recipe. Oops!
While the squash was cooking, you’ll need to fry up the capers. Capers are great. I just love them. Maybe because they’re a bit salty and vinegary. The first time I cooked with them was when I was using a Jamie Oliver recipe (before I became a vegan). Until now, I didn’t know that the little capers were actually buds of a flower. It’s true. Look it up on Wikipedia (because Wikipedia is the gospel truth for everything).
Then you’ll cook your red onion, tomatoes, and basil. This recipe was supposed to have Kalamata olives but the Hubs isn’t a fan of olives so he left them out. It just looks Italian doesn’t it? It did smell good while he was cooking too. I was with the little one who was trying to color in his Peppa Pig coloring book with an ink pen.
Then the Hubs threw in the spaghetti squash and tossed everything together.
The Hubs cooked penne for the little one because he’s definitely not a fan of spaghetti squash. But this is how the final product looked for us adults.
I would definitely have this dish again, but I’d add in the Kalamata olives. The little one liked his supper as well. I’m also toying with the idea of adding sausage or some Italian meat for the Hubs and little one next time too.
Tonight we’re having eggplant parmesan quinoa casserole. I have an eggplant left over from the eggplant roll ups. I bought two but just used one that night. So, I’ve got to use up the other eggplant before it goes bad. We’ll see how this one turns out.