LOW CARB faves

Pipizza, pasta andd tarts are bbackk on the h menu with these genius options!

PUTTANESCA WITH SPAGHETTI SQUASH

SERVES 4 PREP + COOK 50 MINS COST $$$$$ 2 kg spaghetti squash 2 tbsp extra-virgin olive oil ½ cup finely grated parmesan ½ cup firmly packed basil leaves

PUTTANESCA SAUCE

2 tbsp olive oil 1 onion, sliced thinly 3 garlic cloves, sliced thinly 4 anchovy fillets, chopped ½ cup pitted kalamata olives, torn coarsely 1 ½ tbsp baby capers 400g butter beans, drained, rinsed 400g cherry truss tomatoes 1 long red chilli, seeded, sliced thinly

Preheat oven to moderate, 180°C. Line two oven trays with baking paper.

Cut squash in half lengthways and scoop out seeds. Cut squash in half crossways. Place cut-side up on trays. Drizzle with oil and season.

Roast squash for 35 mins or until softened and flesh is just pulling away from the skin.

4 PUTTANESCA SAUCE

Meanwhile, heat the oil in a large frying pan over medium heat. Cook onion, garlic and anchovies, stirring, for 5 mins or until onion is soft. Stir in olives, capers, beans and tomatoes and reduce heat to low. Cook, covered, for 15 mins or until the tomatoes are collapsing and press tomatoes with the back of a spoon to break down. Stir in chilli. Season to taste.

5 Remove flesh from squash and pull apart to form pasta-like strands. Serve spaghetti squash immediately with puttanesca sauce, topped with parmesan and basil.