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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.


  • 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
  • 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
  • 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


  1. Pre heat oven to 425F
  2. 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.)
  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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9.  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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