Yellow Squash Noodles alla Puttanesca

This is a healthy, low carb twist on classic Puttanesca flavors, just minus the pasta! Yellow squash noodles make for the perfect spaghetti substitute that looks just as good and won't weigh you down.

Ingredients

• 3 Medium Yellow Squash, with ends removed
• 1 ½ Tablespoons Extra Virgin Olive Oil
• 2 Cloves Garlic, peeled and chopped
• 2 Cups Low Sodium Vegetable Stock
• 2 Tablespoons Tomato Paste
• 1 Teaspoon Dried Oregano
• ½ Teaspoon Red Pepper Flakes
• 2 Tablespoons Black Olives, pitted and sliced
• ¼ Cup Canned Capers, drained
• 2 Cans Tuna (5 oz.), in water and drained
• 1 Pint Cherry Tomatoes, halved
• 3 Leaves Basil, chopped

Steps to Prepare

1. Using the spiralizer attachment with the standard blade, spiralize the yellow squash and place it into a bowl and set aside.
2. In a medium sauté pan, heat olive oil on medium heat. Add garlic and sauté until aromatic, about 2 minutes. Add vegetable stock, and tomato paste and whisk together until the tomato paste is smooth. Increase the heat to medium-high, and allow the sauce to boil. Once it boils, add oregano and red pepper flakes and stir. Allow the sauce to reduce and thicken for about 5 minutes.
3. Once the sauce has finished cooking, turn off the heat and stir in the olives, capers, and tuna.
4. Toss the sauce with the squash noodles, and serve with cherry tomatoes and basil garnish.
5. Enjoy!