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Spaghetti Squash Puttanesca


  • spinach, kale, or swiss chard

  • lemon juice

  • spaghetti squash

  • olive oil

  • garlic powder

  • red chili flakes

  • cherry/grape tomatoes, halved

  • kalamata olives, quartered

  • capers

  • salt

  • pepper

  • chopped parsley

  • lemon zest


  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, garlic powder, salt, pepper, and a squeeze of lemon. 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 pan, add a few handfuls of spinach with a squeeze of lemon juice. Once spinach begins to wilt, add in some spaghetti squash, olive oil, garlic/garlic powder and red chili flakes.

  4. Sauté for a few minutes and then add in tomatoes, olives, and capers. Let everything heat through and then taste. Add salt, pepper, and parsley.

  5. Garnish with lemon zest and parsley.


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