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Tuna, Artichokes and Spaghetti Squash

Tuna, Artichokes and Spaghetti Squash

Every Italian cookbook has a version of this pasta sauce with tuna and the salty goodness of olives. Here, fried artichokes become the star, alongside the delicate strands of spaghetti squash. Serves 2.

Ingredients

3 cups cooked and shredded spaghetti squash   

1 cup frozen or canned artichoke hearts (15 pieces), thawed

3 ounces canned tuna packed in olive oil (usually drained from a 4-5 ounce can)

¼ cup pitted Kalamata olives

4 tablespoons olive oil

3 garlic gloves, minced

salt and freshly ground pepper

Instructions

  1. Defrost and drain the artichoke hearts and pat dry with a paper towel.
  2. In a large skillet or a wok heat 2 tablespoon of olive oil over medium-high heat. Add the artichokes in a single layer (the oil may splatter) and fry for about 3 minutes on each side. They should become crispy. Cook longer as needed. Remove to a plate and drain on a paper towel.
  3. Add remaining oil to the pan to fry the garlic, tuna, and olives together for about 3 minutes. Add the spaghetti squash and the cooked artichokes and cook for another 2 minutes.
  4. Add salt and a generous grind of pepper to taste.

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