Health and Happiness Club

When the cold winter months set in, I find myself craving good old comfort food meals.  Spaghetti and meatballs, stew, french fries... anything that is hot and hearty.  Missing the fresh farmer's markets and homegrown tomatoes from the backyard, it can be hard to keep up a healthy lifestyle at this time of year. 
 
Here is a recipe that will keep you feeling warm and full, without the guilt.  Plus, the nutrients are far superior.  Inspired by my grandmother's Italian puttanesca sauce, try this tonight!
 
Catherine's "Angel Hair" (Spaghetti Squash) Puttanesca
 
1. Slice a spaghetti squash in half, lengthwise.  This requires a bit of elbow grease.  It is easier to cut if you haven't refrigerated it.  Scoop out the seeds.

2. Place both halves face-down on a lightly-sprayed cookie sheet.  Do not use wax paper or parchment paper.  Bake at 350 for 50-60 minutes.

3. In the meantime, dice three tomatoes (keep all the insides).  Fresh tomatoes can be substituted with a can of stewed tomatoes.
 
4. Saute 1/4 onion, with a little garlic if you wish.  Add tomatoes and let simmer on a medium flame for 5 minutes.  Add 1/2 cup of chopped black olives, 2 tablespoons of capers, and 1/3 cup of sliced yellow squash for texture.  Add a dash of sea salt and black pepper. Let simmer for another 10 minutes.

 
 
5. When the spaghetti squash is done baking, scoop out the strands with a fork.  If you find it is soggy, it needs to bake longer.  Spoon it into a bowl, and spread the puttanesca sauce over the squash.  Top with fresh basil.  Serves 2 hungry people.
 
Hope you enjoy this tasty combination of salty and sweet flavors this winter.  Mangia!