Spaghetti Squash Puttanesca

Spaghetti Squash Puttanesca is a delightful low-carb twist on the classic Italian dish, featuring roasted spaghetti squash tossed with a savory sauce of tomatoes, olives, and capers. This vibrant dish is not only healthy but also bursting with rich flavors that will transport you straight to Italy.

Ingredients

• Spaghetti squash - 1 medium (about 900g)
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Canned diced tomatoes - 400g
• Black olives - 75g, pitted and chopped
• Capers - 2 tablespoons, rinsed and drained
• Red pepper flakes - 1/2 teaspoon (adjust to taste)
• Fresh basil - 10g, chopped
• Salt - to taste
• Pepper - to taste
• Parmesan cheese - 30g, grated (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the canned diced tomatoes, black olives, capers, and red pepper flakes to the skillet. Stir to combine and let simmer for about 10 minutes, allowing the flavors to meld.
6. Once the spaghetti squash is done, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
7. Add the spaghetti squash strands to the skillet with the puttanesca sauce and toss to combine. Cook for an additional 2-3 minutes to heat through.
8. Remove from heat, stir in the chopped fresh basil, and adjust seasoning with salt and pepper to taste.
9. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 25 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and antioxidants from the tomatoes and squash.

Tags