You are here: Home » Recipes » Gluten-Free Spaghetti Squash “Pasta” Puttanesca Gluten-Free Spaghetti Squash “Pasta” Puttanesca Recipe by Our Cookbook Collection Yield servings This vegetable dish, disguised as a pasta, is a fresh and flavorful gluten-free take on an Italian classic. PrintEmail Ingredients 1 large spaghetti squash1 pint grape or cherry tomatoes, each cut into quarters1/2 cup loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish2 cans white or light tuna in water, drained and flaked1/4 cup pitted kalamata olives, chopped1 tablespoon drained capers, coarsely chopped1 tablespoon olive oil2 teaspoons red wine vinegar1/2 teaspoon salt1/4 teaspoon ground black pepper -- freshly grated Parmesan cheese Instructions 1. Place squash in 9-inch glass pie plate and pierce six times with sharp knife. Microwave on High 5 to 6 minutes per pound, about 20 minutes total, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling. 2. Meanwhile, in medium bowl, mix tomatoes, sliced basil, tuna, olives, capers, oil, vinegar, ¼ teaspoon salt, and teaspoon pepper until combined. 3 Cut squash lengthwise in half; remove and discard seeds. With fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add remaining ¼ teaspoon salt and teaspoon pepper; toss to combine. 4. Divide squash among four dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan. Reprinted with permission from Easy Gluten-Free from the Editors Good Housekeeping, Hearst Books.