Spaghetti Squash Puttanesca - cooking recipe

Ingredients

4 1/2 lbs spaghetti squash
1 pint grape or cherry tomatoes, cut into quarters
1/2 cup loosely packed fresh basil leaf, thinly sliced, plus additional leaves for garnish
10 ounces tuna, packed in water, drained and flaked (white or light ( 2 cans)
1/4 cup pitted kalamata olive, chopped
2 teaspoons drained capers, coarsely chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar
salt and pepper
freshly grated parmesan cheese (to garnish)

Preparation

Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.