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)

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Recipe by Samantha Course: Dinner, LunchCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

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.