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: 45 mins
- Total Time: 1 hour
- Yield: 3
- Category: Main, vegan,
- Method: Roasted
- Cuisine: italian
- Diet: Vegan
Ingredients
- 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
- 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
Instructions
- Preheat oven to 425F
- 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.
- 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 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.
- Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional) or 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.
Notes
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!
Nutrition
- 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
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