This gluten-free riff on a classic dish is perfect for your Meatless Mondays, or any other day of the week. Fresh tomatoes make this dish even better!
Preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Cut the spaghetti squash in half lengthwise and scoop out the seeds, leaving the flesh intact.
Drizzle cut side with 2 tbsp of extra virgin olive oil and season with salt and pepper. Place cut-side down on a prepared baking sheet. Roast in the oven for 30 to 40 minutes, or until a knife can be inserted with no resistance.
Meanwhile, toss tomatoes with 2 tbsp evoo, salt, and pepper. In the last 15 minutes of cooking, place the tomatoes in the oven along with the squash for 15 minutes, or until blistered.
Remove squash and tomatoes from the oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl.
Heat 2 tsp of evoo in a large saute pan. Add the anchovies and cook for 3 - 5 minutes, until anchovies melt into the hot oil. Add garlic, olives, capers, and spaghetti squash. Gently toss together.
Fold in roasted tomatoes, parsley, and 1 tbsp of EVOO. Sprinkle Parmesan on top if using. Serve immediately.
Servings 4