Spaghetti Squash Puttanesca

• 4 1/2 lbs spaghetti squash
• 1 pint grape or cherry tomatoes, cut into quarters
• 1/2 cup loosely packed fresh basil leaf, thinly sliced, plus additional leaves for garnish
• 10 ounces tuna, packed in water, drained and flaked (white or light ( 2 cans)
• 1/4 cup pitted kalamata olive, chopped
• 2 teaspoons drained capers, coarsely chopped
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• salt and pepper
• freshly grated parmesan cheese (to garnish)

1. Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
2. Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
3. Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
4. Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.

grape, fresh basil leaf, tuna, olive, capers, olive oil, red wine vinegar, salt, parmesan cheese

Taken from www.food.com/recipe/spaghetti-squash-puttanesca-388157 (may not work)