Grain Free Caponata Pasta

Grain Free Caponata Pasta
Ingredients
1 medium spaghetti squash
1 12 oz. jar of artichoke hearts, rinsed and drained
1 12oz jar or roasted red bell peppers, rinsed and drained
1 5.8 oz. jar of pitted kalamata olives, rinsed and drained
4 medium garlic cloves, chopped
1 jar Italian tuna in olive oil (“Tonnino”)
1/4 cup raisins
3 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
Procedure
Preheat oven to 375. Season cut squash halves with olive oil, salt and pepper. In a baking sheet, roast cut side up for 35-40 minutes. Using a fork, scrape the strands of squash out and set aside.
Procedure:
- In a food processor, combine artichokes, bell peppers, olives and garlic. Blend until chopped but still slightly chunky.
- In a medium sauté pan, over medium heat, add 1 tablespoon olive oil. Add artichoke pepper mixture, raisins, mix well and cook until heated through
- Break up the tuna filets in olive oil and add to mixture in pan. Combine well.
- Add balsamic vinegar and olive oil.
- Remove from heat and toss well with cooked spaghetti squash.