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Puttanesca Spaghetti Squash


  • 1 spaghetti squash, cut in half lengthwise and seeds removed

  • 10 campari tomatoes, diced

  • olive oil

  • red chili flakes

  • 1/2 cup or more marinara sauce

  • 2 Tbsp white wine (optional)

  • heaping 1/4 cup kalamata olives, halved or quartered

  • 1 heaping Tbsp capers

  • salt

  • pepper

  • fresh basil, torn

  • fresh parsley, finely chopped


  1. Preheat oven to 425 degrees F.

  2. Place cut spaghetti squash on a parchment-lined baking sheet and coat with plenty of olive oil, salt, and pepper. Bake cut-side down for 30 minutes (or longer depending on the size of your squash). Use a fork to remove the flesh from the skin.

  3. In a large pan, heat up olive oil. Add in red chili flakes and cook for about a minute.

  4. Add in chopped tomatoes and sauté for a couple of minutes or until tomatoes start to soften.

  5. Add in tomato sauce and wine. Cook for a few more minutes and then add basil, olives, and capers. Let the flavors mingle and then taste.

  6. Season with salt and pepper. Simmer and then serve over spaghetti squash and white fish.


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