Chef Dave Billings' Spaghetti Squash Rollatini with Putanesca Sauce
1 large spaghetti squash
Salt and pepper
Ingredients for desired filling
Use one large spaghetti squash cut in half lengthwise on cookie sheet, rub with vegetable oil, then bake for 45-60 minutes, till tender. Allow to cool. Carefully scrape out seeds, and then remove strands of squash into a bowl. Toss gently with olive oil, salt and pepper.
Pat the squash down into a rectangle on cutting board, until approx. 4 inches wide by 7 inches long. At one end, place desired ingredients -- today we are using roasted Portabella mushrooms, feta, roasted peppers and zucchini slaw.
Use a spatula to carefully roll up and then form with hands. Bake in 350 degree oven for 15 minutes to reheat.
½ C olive oil
2 T minced garlic
2 C chopped tomatoes
4 anchovies, minced
3 T capers
20 black olives, rough chopped
½ t chili flakes
In saucepan heat the olive oil, then add garlic and cook for 3 minutes til brown. Add chopped tomatoes, anchovies, capers, olives and chili flakes and allow to simmer for 20 minutes.
You can adjust to your liking with salt, pepper or sugar to balance the flavor.