Travis London is all about eating and living well — the healthy and chic way — and every week, he shares tips and recipes right here on OKmagazine.com. This week, Travis shares his recipe for a delicious roasted spaghetti squash with tomato caper sauce!
“Skip the traditional spaghetti pasta for a healthier and lighter version with my Surprisingly Familiar Roasted Spaghetti Squash with Tomato Caper Sauce,” Travis tells OK! “Though very close to the texture of pasta, spaghetti squash is lower in calories and carbs!”
Roasted Spaghetti Squash with Tomato Caper Sauce
1 large organic spaghetti squash, halved lengthwise, seeds removed
1/4cup organic shallots finely chopped
1cup organic tomatoes, cut into small cubes
1/4 cup capers
1/4 cup Nicoise olives
1 anchovy fillet, gently mashed
1/2 cup organic sundried tomatoes, thinly sliced
4 organic basil leaves, thinly sliced
Low-fat grated Parmesan cheese
Preheat oven to 400F. Line a sheet tray with foil and lightly grease with olive oil. Season squash with salt and pepper and place cut side down on tray. Place in oven and roast until easily pierced with a knife, 45 minutes. When done allow to cool on a wire rack for 10 minutes.
Heat a medium-large saute pan over medium-high heat. Add olive oil and saute shallots until tender. Add tomatoes and continue to cook until tomatoes have rendered most of their liquid. Add capers, olives and mashed anchovy filet, then season to taste. Once squash has cooled, scoop the flesh with a fork from the skin.
For a chicer presentation when serving, using tongs twirl squash onto each plate and spoon tomato-caper sauce over. Top each serving with slices of basil leaves and sun dried tomatoes and sprinkle with grated low-fat Parmesan cheese.