Spaghetti or Not

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I made this as a hearty, healthier version of the regular and it was a HUGE hit! The flavor in this dish is amazing! I added some ground chicken meatballs for a little more protein- yummmmm

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Our family of 5 LOVES this recipe. It was a bit too spicy for the kids the first time I made it, so I cut the red pepper flakes down to 1/8 tsp when I made it again. That seemed to be the right amount of heat for them, though my husband & I enjoyed the original recipe.

The second time, I also rinsed the capers and was happy that the dish was less salty than the first time.

This is a definite keeper for the recipe book!

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Quick, easy, and a healthier choice if you use unsalted canned tomatoes or diced fresh roma tomatoes. We enjoy recipes with anchovies and capers, so are always looking for other ways to cut down on the sodium. I named this dish "SPA - ghetti" my daughter calls it "Almost Veggie - ghetti"

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I made this for my husband and I as a side dish because I had a spaghetti squash on hand (farmer's market. The squash weighed a little over 2 pounds. I made half the other ingredients that all sounded so good together. The result was BLAH! and there was so much squash which I would describe as flavorless in and of itself. I'd name this a disappointment.

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Farmer's Market Spagetti.

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Yummy ! Name it Sqaush Pancettaghetti!!

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Squash Sonoma

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So, I changed a few things (of course and it turned out quite nice. I used about 1 lb sliced grilled chicken instead of pancetta and anchovies. I increased the amount of wine, garlic, basil, and red pepper flakes. I also added sliced sauteed mushrooms. I called it "Tuscan Spaghetti Squash."

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Squashghetti!

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Confetti-spaghetti-squashetti! I vegetarianized it...that's a word, right?!?