Puttanesca over Spaghetti Squash

So I had this jar of anchovies that I really wanted to eat today. I know, you probably can't relate. But I also had a couple of servings of spaghetti squash stashed in my freezer, so right away I'm thinking puttanesca. Luckily, I dug around and had all the ingredients. Well, all the ones I wanted anyway, since I don't use any type of pepper. Here's what I threw together and it was amazing! Assuming you like anchovies. :)

Puttanesca over Spaghetti Squash

1 - 15 oz can tomatoes in Italian seasonings

1 can anchovies in olive oil

1 tbl minced garlic

3 tbls capers

20 black olives, diced, or about 1/2 a 15oz can

1 cup pre-cooked spaghetti squash

Pour the entire can of anchovies, oil and all, into a skillet set on medium heat. Add garlic and cook until the anchovies melt into the oil and the garlic is lightly browned. Add the olives, capers and tomatoes and simmer until hot. Done!

This makes 2 servings of sauce. Served over 1 cup of spaghetti squash you've got 192 calories, 7.5g fat and 11g protein.