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Easy Puttanesca with Spaghetti Squash

Posted by liveatslocal on

I love spaghetti squash. I don’t know if it’s because I can eat it guiltlessly as if it were pasta, or because it comes in its own bowl. Either way, this recipe for the perfect puttanesca using spaghetti squash is going to be your next favorite dinner!

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This dish features all of the flavors from puttanesca: red pepper flakes, black olives, capers, garlic, and umami from fish sauce. All of these epic flavors get cooked into a red sauce and baked into your spaghetti squash. I also added some goat cheese - because why not?

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 2

Spaghetti Squash Puttanesca Ingredients
  • Spaghetti squash, approx. 1 medium sized (4 pound) squash or 2 small squash
  • 2 Tbsp. oil, avocado or olive oil
  • Salt and pepper, to taste

For tomato sauce:

  • 1 - 15 oz. can crushed tomatoes, preferably San Marzano
  • 2 Tbsp. oil for sauteing
  • 1/2 cup goat cheese (optional)
  • 1/4 cup pitted kalamata olives
  • 1/4 cup grated Parmesan
  • 3 Tbsp. capers
  • 1/2 Tbsp tomato paste
  • 1 tsp. fish sauce (optional, can be swapped with 2 anchovy fillets or omitted)
  • 1/2 tsp. red pepper flakes
  • 2-3 garlic cloves, minced
  • Handful of fresh oregano, reserve half for garnish
  • Splash of red wine, about 2 Tbsp.
How to Make Spaghetti Squash Puttanesca
  1. Preheat your oven to 400° and prepare a baking sheet with parchment paper. Slice your spaghetti squash in half lengthwise, scoop out seeds and compost.
  2. Drizzle oil over your squash and sprinkle with salt and pepper. Place face down on the baking sheet and bake for 30 minutes.
  3. In a medium skillet set to medium heat, add your oil for sauteing. Cook garlic until fragrant, about 2-3 minutes, then add capers and olives. Stir to combine.
  4. Add red pepper flakes, tomato paste, and fish sauce, let simmer for 2-3 minutes. Then, add your tomato sauce, parmesan, oregano, and red wine. Let simmer on low heat for 10-15 minutes
  5. After 30 minutes, turn the squash face up and stick a fork in the center. If you can easily shred the “noodles” then fill the squash with the puttanesca sauce. Alternatively, you can shred the noodles into a baking dish and then add the sauce.
  6. Top with goat cheese and bake for another 15 minutes.
  7. Remove from heat, garnish with fresh oregano and serve.
Suggested Pairings

For styles, I would recommend a wine that’s going to accentuate the rich flavors in this dish, such as a Primitivo, Cabernet Sauvignon, or Syrah. Tonight I’m drinking Barnard Griffin Reserve Syrah.

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