- 2 small or 1 large spaghetti squash
- 3 tablespoons olive oil
- 2–3 cloves garlic, peeled and minced
- small pinch of chili flakes (optional)
- 1 heaping tablespoon of capers + 1 teaspoon of brine
- 15 pitted kalamata olives, quartered
- 1– 24 oz jar homemade or jarred marinara sauce
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella
- Preheat oven to 375F degrees.
- Cut the spaghetti squash in half lengthwise and scoop out all the seeds in the middle. Place the squash, cut side down, in a glass container filled with 1-inch of water. (Make sure the dish can fit into your microwave!) Cover the dish with plastic wrap and cook squash in the microwave for 8-12 minutes until squash is tender and you can pierce the squash with a fork. Remove from oven and let cool until easy to handle.
- Meanwhile, make the puttanesca sauce by heating the olive oil in a skillet over medium heat. Add the garlic and chili flakes and cook for about 1 minute taking care not to burn the garlic. Add the capers, quartered olives and brine from capers. Cook 2 minutes more. Stir in the marinara sauce and bring to a simmer. Cook for 10 minutes and then remove sauce from heat.
- Lightly butter a 9×9 or similar size baking dish; set aside.
- Spare the meat of the spaghetti squash out of the shells and place into a large bowl. Add ricotta cheese, a pinch of salt and pepper and 2 cups of the puttanesca sauce and stir just until combined. Add spaghetti squash to prepared baking dish and spread it out evenly. Top with more sauce if desired and sprinkle with mozzarella cheese.
- Place casserole in preheated oven and bake 30-35 minutes until heated through and cheese on top is melted and bubbly.
- Remove from oven and serve right away!