Spaghetti Squash Spaghetti

National Spaghetti Day is a day we like to celebrate (especially seeing as how it landed on a Friday.) This is a day where we try to get all of friends and family together to cook up a huge meal where everyone can sit around and talk about good times from our past as well as hopeful future plans. 

This recipe isn’t really Spaghetti at all, but more of a way to get people to try new things they haven’t experienced before. Nothing is wrong with trying new things, so long as they aren’t deadly or illegal, in the even they are, then you are on your own.

Happy New Years & Enjoy Spaghetti Day.

(for the entire recipe click read more)

 

Ingredients:

1 small spaghetti squash (about 2 1/2 pounds)

1 TBS extra-virgin olive oil, plus more for drizzling

½ cup diced pancetta (about 3 ounces)

½ onion, chopped

2 cloves garlic, chopped

2 anchovy fillets

½ tsp red pepper flakes

½ cup dry white wine

1 (28 oz) can whole peeled tomatoes

¼ cup chopped pitted kalamata olives

2 TBS capers, drained

4 basil leaves, plus more for topping

Kosher salt and freshly ground pepper

Grated Parmesan, for topping

Directions:

Cut the squash in half lengthwise and scoop out the seeds.

Put the squash cut-side down in a microwave-safe dish with 1 cup water.

Cover loosely with plastic wrap and microwave until tender, about 15 minutes.

Uncover and let cool slightly.

Use a fork to scrape out the flesh in strands; transfer to a bowl.

Meanwhile, heat the olive oil in a large skillet over medium-high heat.

Add the pancetta and cook until crisp, about 4 minutes.

Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds.

Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes.

Add the tomatoes, crushing them into the skillet with your hands.

Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.

Add the spaghetti squash to the sauce and toss to coat.

Season with salt and pepper.

Divide among shallow bowls and drizzle with olive oil.

Top with basil and parmesan.