LOW CARB faves

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

Woman’s Day (Australia) - - Food To Love -


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


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.


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.

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