We'd stopped at a produce stand on the way home. I had an idea about doing spaghetti squash with a red sauce. The produce stand had some jarred sauce so to that I added sauteed shallots, garlic and mushrooms and a can of peeled Italian tomatoes. Also wanted to jazz it up and make it a puttanesca style. So I added crushed red pepper, black pepper and capers. Just for a little body and nuttiness, I added a little fino sherry and beef broth. Adventure-Poppy wanted to go a little further so brought home some oil-cured olives, Fwench feta and some basil. Served it over the spaghetti squash.
Pretty freakin yummy!
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