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.