Spaghetti Squash Puttanesca
Elevate your weeknight dinner with this vibrant and healthy Spaghetti Squash Puttanesca, a low-carb twist on the classic Italian dish. Roasted spaghetti squash serves as the perfect stand-in for pasta, offering a tender yet slightly crunchy texture that pairs beautifully with the bold, briny flavors of the puttanesca sauce. This quick and savory sauce is loaded with garlic, red pepper flakes, kalamata olives, and capers simmered in juicy diced tomatoes, with an optional umami boost from anchovy fillets. Topped with a sprinkle of fresh parsley, this Mediterranean-inspired dish is not only gluten-free but also packed with flavor. Ready in just under an hour, it’s a deliciously wholesome option for dinner that feels indulgent without the guilt. Perfect for those looking for easy low-carb recipes with big, bold tastes!
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Recipe Information
Ingredients
- 1 medium (about 2-3 lbs) spaghetti squash
- 2 tablespoons olive oil
- 4 cloves garlic
- 0.5 teaspoons red pepper flakes
- 4 pieces (optional) anchovy fillets
- 1 can (14 ounces) diced tomatoes
- 0.5 cups kalamata olives
- 2 tablespoons capers
- 2 tablespoons (chopped) fresh parsley
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 35-40 minutes or until the squash is tender and easily scraped with a fork.
While the squash is roasting, prepare the Puttanesca sauce. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic, red pepper flakes, and anchovy fillets (if using). Stir for 1-2 minutes until the garlic is fragrant and the anchovies have melted into the oil.
Stir in the diced tomatoes (with juices), chopped kalamata olives, and capers. Simmer for 8-10 minutes to let the flavors meld together.
Taste the sauce and adjust seasoning with salt and black pepper, keeping in mind that the capers and olives add natural saltiness.
Once the squash is done roasting, let it cool slightly until it can be handled safely. Use a fork to scrape out the spaghetti-like strands into a large bowl.
Divide the spaghetti squash among serving plates and top with the Puttanesca sauce. Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 10378 mg | 451% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 38.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 777 mg | 60% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2606 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
