Roasted Spaghetti Squash with eggplant Puttanesca

Roasted Spaghetti Squash with eggplant Puttanesca
from Feasting At Home

You need 13 Ingredients
Showing 4 out of 8 Steps
  1. In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat.
  2. While the squash is roasting make the Eggplant Puttanesca sauce.
  3. Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes or until tender. (You could this the night before and then refrigerate and reheat.)
  4. Pre heat oven to 425F

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Recipe Tags
spaghetti, cloves, olives, parmesan