Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free! A simple easy dinner that is healthy and delicious!
This flavorful recipe for Roasted Spaghetti Squash with Eggplant Puttanesca, is not only gluten-free, it’s vegan too. I love this for its rich, robust flavors, holding its own next to big, bold red wines, and it’s meals like this I crave when the weather turns cold and blustery out.
Even though the spaghetti squash takes 30-40 minutes to roast in the oven, I still consider this a quick “weeknight” meal, because the Eggplant Puttanesca can be made at the same time – and relatively quickly and easily.
Eggplant is sautéed with onion and garlic, then simmered with tomatoes and red wine and cooked down at bit. Capers and olives give it depth and flavor while chili flakes add just the right amount of heat. Keep this totally vegan and dairy free, or dust it with finely grated Romano cheese, for a tasty and healthy fall dinner.
On the home front: The last week has been spent in the hospital. My sweet old dad broke his hip and had to have hip surgery. Everything went well, but his dementia had him repeatedly pulling out IVs and ripping off his bandages. He couldn’t remember why he was there or actually where he was, he just knew he wanted to go home. Normally sweet and calm, he became agitated and miserable. What I couldn’t help but notice was how kind and patient the nurses were with him, how they treated him with such care and respect, regardless of how he was behaving or how unbelievably messy it got. And do you know what? It really touched me.
My heart welled up with such gratitude for these “soldiers” who are in the front lines daily, who have chosen this path of service.
I thought a lot about my own mom, now gone, whose birthday came and went while I sat in the hospital with my dad. She, too, was a nurse, serving for almost 50 years of her life. Growing up in Finland, she left her safe homeland and went by boat to Nigeria, to the heart of a troubled land and mid-wifed there, working in the “trenches” for five years, before meeting my dad in Egypt. I think about the all the care and comfort and support she gave others, and how when one is sick and scared and in pain, how this means absolutely everything. She rarely talked about what she saw there, though I know it was extreme and traumatic. I feel such pride for her, knowing how in her own quiet, stoic way, she gave so much to this world. And I’d like to believe, that her kindness somehow lives on through her patients, to their children and grandchildren, and that there are still some living souls that feel the tiny ripples of this….
That’s the thing about kindness, it just keeps on giving.
To all you nurses out there, who work so tirelessly, often with so little appreciation, I just want to thank you from the bottom of my heart. You have made a huge difference in so many lives.
Ok…and back to this Roasted Spaghetti Squash with Eggplant Puttanesca!!!
While the Spaghetti squash is roasting, make the flavorful Eggplant Puttanesca Sauce!
Sauce the onion, eggplant, garlic, red pepper and and the spices and then add the capers and olives. Make sure to taste and adjust the seasonings so this is flavorful and robust. Adding a little bit of caper brine ups the flavor and depth. I like mine on the spicy side so I usually up the chili flakes.
You want this extra flavorful because the mild tasting spaghetti squash will mute the flavor a lot!!!
Make sure to drain the squash for a couple minutes over a strainer, then toss with olive oil and salt and pepper. Top with the flavorful Eggplant Puttanesca Sauce!
Save the leftovers for lunch the next day, the flavors deepen even more.
A simple delicious vegan dinner recipe that is also keto friendly and gluten free!
Hope you love this vegan Roasted Spaghetti Squash with Eggplant Puttanesca Sauce as much as we have!!!
Have a great week!Print
Roasted Spaghetti Squash with Eggplant Puttanesca
Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan dinner recipe that is low in carbs, keto and gluten free! Easy and simple.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 minutes
- Yield: 3 1x
- Category: Main, vegan,
- Method: Roasted
- Cuisine: italian
- 3 lb Spaghetti Squash- ( or sub pasta noodles)
- 4 tablespoon olive oil– divided
- 1 medium eggplant – cut into a small dice ( 4 cups)
- 1 red onion- diced
- 4–6 cloves garlic- rough chopped
- 1 red bell pepper- diced
- 14 ounce can crushed or diced tomatoes
- 1 tablespoon dry Italian herbs ( or sub oregano and thyme)
- 1 teaspoon kosher salt
- ¼ teaspoon red chili flakes, more to taste
- Splash red wine
- 2 tablespoons capers, more to taste, plus a splash of the brine
- 3 tablespoons slice olives ( like green or kalamata)
- Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
- Pre heat oven to 425F
- Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes or until tender. (You could this the night before and then refrigerate and reheat.)
- While the squash is roasting make the Eggplant Puttanesca sauce.
- In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat.
- Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.
- Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
- Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavor.
- When spaghetti squash is tender, scoop it out into a strainer, let it drain for a few minutes, then place a platter or bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
- Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese ( optional) or a drizzle olive oil. Alternatively you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the putttanesca.
You want the puttanesca to be really flavorful before you add it to the mild flavored spaghetti squash – so make sure to taste it and season it up well!
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