Roasted Spaghetti Squash with Eggplant Puttanesca Recipe
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.
How to Make the Best Roasted Spaghetti Squash with Eggplant Puttanesca
This Roasted Spaghetti Squash with Eggplant Puttanesca is a hearty, satisfying vegan dinner that proves healthy eating doesn’t have to be boring. The naturally mild spaghetti squash serves as the perfect canvas for the bold, briny flavors of a classic puttanesca sauce, elevated with tender roasted eggplant that adds incredible depth and texture to every bite.
What makes this dish truly special is the combination of Mediterranean ingredients—capers, olives, garlic, and tomatoes—that create a sauce bursting with savory, umami-rich flavor. The eggplant absorbs all those wonderful aromatics while contributing its own silky, almost meaty quality. It’s the kind of dish that feels indulgent while actually being incredibly nutritious, low in carbs, and naturally gluten-free.
Whether you’re following a keto lifestyle, looking for more plant-based meals, or simply want a delicious dinner that comes together easily on a weeknight, this recipe delivers. The squash roasts hands-off in the oven while you prepare the sauce on the stovetop, making it a practical choice for busy evenings when you still want something homemade and wholesome.
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.
Ingredients
Spaghetti Squash
Eggplant Puttanesca Sauce
Garnish
Instructions
Roast the Spaghetti Squash
- Preheat oven to 425°F.
- Cut squash in half widthwise and place open side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes (depending on size) or until knife tender.
- Turn squash on their sides, allowing steam to escape, and continue roasting 5-10 minutes so they dry out a bit.
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 sauté, 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 and adjust salt, spice level and add more capers or olives to taste. Add a little splash of caper or olive brine to bump up the flavor.
Assemble and Serve
- When spaghetti squash is tender, scoop the seeds out, then scoop out spaghetti squash strands into a bowl.
- 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 with olive oil.
Notes
- You can substitute pasta noodles for the spaghetti squash if preferred.
- Alternatively, serve this right out of the spaghetti squash shell—just season the squash and mix with a fork before topping with the puttanesca.
- Adjust the red chili flakes to your preferred spice level.
