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! With a Video!

 Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca

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.

Spaghetti Squash w/ Eggplant Puttanesca Video

Eggplant is sautéed with onion and garlic, then simmered with tomatoes and red wine and cooked down a 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.Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca #vegan #vegandinner

How to make Roasted Spaghetti Squash with Eggplant Puttanesca

Step 1

Roast the Spaghetti Squash, open side down on a parchment-lined sheet pan. Cutting the Spaghetti Squash width-wise preserves its long spaghetti-like strands.

Or for a faster method go here: How to Cook Spaghetti Squash.

This robust and flavorful recipe for Roasted Spaghetti Squash with Eggplant Puttanesca, is healthy and gluten free! Easy and simple. |

Step 2

While the Spaghetti squash is roasting, make the flavorful Eggplant Puttanesca Sauce!

Sauce the onion, eggplant, garlic, red pepper, and 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.

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca #vegan #vegandinner

You want this extra flavorful because the mild-tasting spaghetti squash will mute the flavor a lot!!!

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca #vegan #vegandinner

Step 3:

Turn the spaghetti squash: When the spaghetti squash is knife-tender, tip them on their sides, and roast 5-10 more minutes, to DRY them out, letting steam evaporate.

Let cool a bit, scoop out seeds, then toss with olive oil and salt and pepper.

Step 4:

Top the seasoned Spaghetti Squash with the flavorful Eggplant Puttanesca Sauce!

Try it with this Vegan Cheesy Sprinkle!

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca #vegan #vegandinner

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!

Ways to Adapt

Feel free to top this with your favorite protein! Or keep it just as it is.

Sometimes I’ll add white beans to the puttanesca, or top this with grilled chicken for my husband.

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegetarian meal that is low in carbs, keto and gluten free! Easy and simple. | #keto #spaghettisquash #eggplant #puttnesca #vegan #vegandinner

More Spaghetti Squash recipes you may like:

Hope you love this vegan Roasted Spaghetti Squash with Eggplant Puttanesca Sauce as much as we have!



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Spaghetti Squash with Eggplant Puttanesca

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 29 reviews


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.


Units Scale
  • 3 lb Spaghetti Squash- ( or sub pasta noodles)
  • 4 tablespoons olive oil- divided
  • 1 medium eggplant – cut into a small dice ( 4 cups)
  • 1 red onion- diced
  • 46 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
  • 1/4 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


  1. Preheat oven to 425F
  2. Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.
  3. While the squash is roasting make the Eggplant Puttanesca sauce.
  4. 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.
  5. 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.
  6. 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.
  7. When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
  8.  Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional)  or drizzle olive oil.
  9. 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.


A faster method for cooking Spaghetti Squash 

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!

Add Vegan Cheesy Sprinkle if you like!


  • Serving Size:
  • Calories: 428
  • Sugar: 26.1 g
  • Sodium: 1246.2 mg
  • Fat: 22.8 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 58.5 g
  • Fiber: 14.3 g
  • Protein: 6.9 g
  • Cholesterol: 0 mg



Share this with the world!

to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Wonderful! Filling but light–Felt like healthy eating! Definitely will be part of a regular rotation I made it with high protein lentil pasta because I didn’t have spaghetti squash

  2. Easy to make and packed with flavor!! I am so happy I found upon your website. I have found a few more recipes I can’t wait to try! It feels good to eat good!!

  3. Oh my gosh was this so good. I had half a can of rotelle so I used that, skipped the chilis and added ground chicken for protein.

    I saw an earlier post about freezing it, but didn’t see any responses. Did you find anyone that thought it was awesome frozen? I have a few eggplants growing so looking for a way to use them up!

    (I hate when people post their revisions on reviews but this recipe was so amazing I had to. I will be making this all the time as written with chili flakes instead of rotelle, but the recipe came up when I searched “eggplant and rotelle recipes” 😂

  4. So delicious and perfect for this season! Thank you for making the transition to being a vegan so easy with your fantastic recipes!!

  5. Absolutely delicious! I actually used pasta shells instead of the squash and it was so delicious! I especially loved the added olives and capers. Perfect amount of spices, I used a bit of lemon juice instead of wine(unsure if it’s a good substitute but it tasted delicious!). Will definitely make again!

  6. Had a spaghetti squash laying around and had to try this dish for myself.
    Not a big fan of eggplant but I was not gonna let that get in the way of trying new things.
    I do not regret making this and loved every bite of it.
    Yah k you so much for sharing and helping me reignite my love for cooking.
    Great recipe and I would make it again.

  7. I really enjoyed the results of this dish following the recipe for the most part. I am preparing another round today. I froze some of the sauce last time and used it as needed. Exceptionally big on taste. I don’t drink wine, so I used a splash of red wine vinegar. Last time I only had jarred sauce, so used that and did the same today. I have fresh herbs growing in pots on my deck so I used a variety in the sauce and for garnish. Thank you.

  8. Easy and Delicious! The hardest part of the recipe was cutting the spaghetti squash. I added a jar of no sugar added marinara sauce- if I hadn’t, there wouldn’t have been much leftover for another dinner. Thanks for a great recipe.

  9. So delicious and easy to make with lots of interesting flavors!! I am always looking for new recipes and have come to your blog often. My sister also has a food blog and reminded me I need to let you know how much I enjoyed it!!

  10. This recipe was amazing!! I tweaked it a tad by adding mushrooms, increasing the garlic, and asking about 3/4 C. of marinara sauce. My Italian herbs consisted of rosemary and oregano. I highly recommend this dish – so flavorful! I’m going to try it over polenta for leftovers.

    1. Hi and great question. I have not personally tried freezing this. Has anyone else? Please let us know if so. Very Curious!

  11. My husband and I loved this dish. Luckily, the store that I go to has fresh spaghetti squash noodles which made my life easier. I added more capers.

  12. Hello Sylvia –
    Re eggplant puttanesca & spaghetti squash

    If I want to add anchovies or anchovy paste to sauce when do you suggest I do so?

  13. I haven’t made this yet but planning to and will leave a comment!
    I’m happy to see the 2 wonderful foods made together.
    Can’t wait to try
    Sylvia you look like a girl I gee up with lol
    Very pretty

  14. If I could give this recipe more stars I would! I made it this evening exactly as in the recipe and it was simply amazing! Thanks so much, this is a new family favourite!

  15. I really like this recipe but found its execution as written a bit bland. Adding some dried oregano and marjoram plus a little fresh oregano at the end, helped, but what really made it zing was a few TBS more of green olives and capers.

  16. So delicious! Love this recipe, but as a main dish wondering how to get some protein in it. Garbanzo beans? Veggie sausage?

    1. Thanks Sherri, I’m so glad you liked this one! I love it, but I don’t think the photos really do it justice.

  17. Delicious recipe as always. Just wanted to say I am so very sorry to hear about your father……..what a terrible time he is going through…….and to have him break his hip……so sorry……..and yes, nurses are remarkable people, truly remarkable……..hats off to them one and all.

  18. I loved your article in the Spokesman today. (I love all your articles!) I’ve almost given up on spaghetti squash–probably user error, like you say. The reason is the excess liquid. I’ve tried removing the strands and sauteeing or roasting to dry out, but nothing helps. There’s always a runniness I can’t get rid of. Any tips?

      1. I do. I roast it cut-side down, seeds removed, on a dry sheet pan. I’ve tried it well roasted and slightly al dente, but as soon as I add other ingredients or bake the strands like a gratin, I get an unpalatable wetness. I was inspired once to try it as the basis of a healthy “fried rice” sort of dish for my son, and it was ghastly because of the excess liquid. Is it just me? I thought I’d encountered a universal problem. And I have an awesome, high quality gas oven.

        1. Susanna, that is so strange! I guess I’ve never noticed the liquid, or it’s never bothered me. I just usually fluff and add the olive oil ( and salt and pepper). I do tend to bake mine longer, but the same way you describe. I wonder if you tried scooping it out into fine mesh strainer, letting it drain over a bowl for a few minutes, would that help? Or turn them over for a bit in the oven to let the steam out?

Our Latest Recipes