Spaghetti Squash Puttanesca With Tofu Food

SPAGHETTI SQUASH PUTTANESCA

Steps:

• 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact. 3. Drizzle cut side with 2 tablespoons evoo, and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance. 4. Meanwhile, toss tomatoes with 2 tablespoons evoo, salt, and pepper. In the last 15 minutes of cooking, place tomatoes in the oven along with the squash for 15 minutes, or until blistered. 5. Remove squash and tomatoes from oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl. 6. Heat 2 teaspoons of evoo in a large saute pan. Add anchovies and cook for 3 to 5 minutes, until anchovies melt into hot oil. Add garlic, olives, capers, and spaghetti squash. Gently toss together. 7. Fold in roasted tomatoes, parsley, and 1 tablespoon of evoo. Sprinkle Parmesan cheese on top (if using). Serve immediately. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

SHEET-PAN SPAGHETTI SQUASH PUTTANESCA

Steps:

• Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
• Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
• Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
• Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.

SPAGHETTI PUTTANESCA

Steps:

• Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

SPAGHETTI PUTTANESCA

Steps:

• In small bow, soak raisins in 1/3 cup warm water.
• Heat oil in large skillet over low heat.
• Add onion and garlic; cook 7 to 10 minutes, until soft.
• Meanwhile, in large pot of boiling water, cook spaghetti 7 to 9 minutes, until tender, drain and keep warm.
• To skillet, add raisins and their soaking liquid, tomatoes, tomato sauce, olives and ground red pepper.
• Raise heat to high and cook for 3 to 5 minutes, until slightly thickened.
• Break tuna into chunks; stir into tomato mixture and cook just until heated through.
• Season to taste with pepper.

SPAGHETTI PUTTANESCA

Steps:

• Mix garlic with 1 tablespoon water in small bowl and set aside.
• Bring 4 quarts of water to rolling boil in large pot.
• When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
• Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
• Cook stirring frequently, until garlic is fragrant but not brown.
• Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
• Cook pasta until done.
• Drain and then return pasta to pot.
• Add 1/4 cup of the reserved tomato juice and toss to combine.
• (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
• Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
• Adjust seasonings to taste and serve immediately.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

SPAGHETTI SQUASH PUTTANESCA

Steps:

• Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
• Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
• Cut squash lengthwise in half; remove and discard seeds. With a 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.

SPAGHETTI SQUASH PUTTANESCA WITH TOFU

Steps:

• In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
• Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
• Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.