Spaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free! Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!
This vegan and gluten-free Spaghetti Squash Alla Puttanesca recipe is a lighter pasta dish that calls for mostly basic pantry ingredients. We can all use a few more of those recipes, right? Keep in mind that this dish relies on some very briny ingredients for flavor, so if you aren’t a fan of olives and capers, this one is probably not for you. (more pasta recipes here, though).
WHAT YOU NEED TO MAKE SPAGHETTI SQUASH ALLA PUTTANESCA
Spaghetti Squash – This is a fantastic substitute for pasta. It’s easy to cook, lower in carbs and calories, and high in fiber and other important nutrients.
Tomatoes – Diced tomatoes in puree is best since they have a lot more flavor!
Capers – These green, pea-sized balls are actually pickled flower buds and they add a floral, tangy, and salty flavor to dishes.
Olives – Specifically Kalamata olives because it also adds a strong, tangy flavor to the dish.
Fresh Parsley or Basil – This comes down to personal preference. Pick whichever herb you like best, and add it to your recipe.
ADJUST THIS RECIPE TO YOUR DIET
- Add vegan protein: add in some sautéed mushrooms, pan-fried tofu, or white beans.
- Add meat: mix a pound of cooked ground turkey into the sauce before filling the squash.
- Sprinkle on some cheese: If not dairy-free, add in any cheese you’d like to this recipe.
Vegan Spaghetti Squash Alla Puttanesca (Gluten-Free)
Course: Dinner, LunchCuisine: ItalianDifficulty: Medium4
servings15
minutes40
minutes300
kcal55
minutesSpaghetti Squash Alla Puttanesca is a rich, robust vegan meal that is low in carbs and gluten-free! Made with lots of garlic, tomatoes, olives, and capers, this is a simple and easy dinner that is healthy and delicious!
Ingredients
1 spaghetti squash
2 tablespoons avocado oil
Salt, to taste
Black pepper, to taste
- For the sauce:
¼ cup olive oil
4 garlic cloves, minced
½ teaspoon red pepper flakes
½ cup kalamata olives, pitted and halved
2 tablespoons capers
1 teaspoon caper brine*
1 (28-ounce) can diced tomatoes (see notes)
½ teaspoon salt
¼ teaspoon black pepper
Fresh chopped parsley, for serving
Directions
- Preheat oven to 400° Fahrenheit.
- Slice spaghetti squash in half then scoop the seeds out. Drizzle the inside flesh with avocado oil then sprinkle with salt and pepper.
- Transfer spaghetti squash to a baking sheet with the flesh-side facing down and roast for 30-40 minutes or until fork tender.
- While the squash cooks, heat olive oil in a large skillet over medium heat. Then add in the garlic and red pepper flakes, cook for about 1 minute or until fragrant.
- Add in the olives, capers, and caper brine then stir and cook for about 2-3 minutes.
- Pour in the can diced tomatoes, salt, and black pepper before leaving the sauce to simmer for 15 minutes. Taste and adjust any seasoning as desired.
- Once squash is done, remove from the oven and let cool slightly before using a fork to scrape and fluff the inside strands. Fill each squash with puttanesca sauce and top with fresh chopped parsley.
Recipe Video
Notes
- *Caper brine = liquid from the jar of capers
- Diced tomatoes in puree is best since it adds a lot more flavor.
- Storage: you can store this cooked dish in an airtight container for 3 to 5 days.
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