Best 3 Spaghetti Squash Puttanesca Recipes
Spaghetti squash puttanesca is a delightful dish that combines the healthy benefits of spaghetti squash with the bold flavors of the classic Italian sauce, puttanesca. This recipe is a perfect blend of flavors and textures, making it a satisfying and nutritious meal. The spaghetti squash provides a low-carb and gluten-free alternative to traditional spaghetti, while the puttanesca sauce adds a spicy and savory kick. With its colorful ingredients and easy preparation, this recipe is sure to become a favorite among those seeking a healthy and flavorful meal.
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SHEET-PAN SPAGHETTI SQUASH PUTTANESCA
Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Provided by Katherine Sacks
Categories Tomato Bake Low Carb Low Fat Kid-Friendly Low Cal Wheat/Gluten-Free Dinner Zucchini Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 servings (7-8 cups)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
- Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
- Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
- Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.
SPAGHETTI SQUASH PUTTANESCA WITH TOFU
Invented this today trying to figure out something for lunch. Ingredients can easily be substituted to make this vegetarian or vegan. Simply use vegetable broth and soy cheese equivalents. Much lower carb than traditional spaghetti. I do the spaghetti squash in the microwave, which is super easy. Cut in half, scrape the seeds, then cook until it breaks into strands easily with a fork. I guessed at the spice amounts, so adjust to your own taste. Prep time includes pressing and draining tofu.
Provided by Queen Roachie
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
- Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
- Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
SPAGHETTI SQUASH PUTTANESCA
DH and I love spaghetti squash and usually just serve it with a pat of butter, but we have also tried making spaghetti with it using the squash instead of pasta, and it has turned out really well. This is another recipe I found that substitutes squash for the pasta.
Provided by TasteTester
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
- Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
- Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
- Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
Tips:
- To prepare spaghetti squash, start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Then, cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper. Place the squash halves, cut side up, on a baking sheet and bake for 40-50 minutes, or until the flesh is tender and easily shredded with a fork.
- While the squash is roasting, prepare the puttanesca sauce. Heat olive oil in a large skillet over medium heat. Add minced garlic and anchovies and cook for 1-2 minutes, or until the anchovies have dissolved. Stir in capers, olives, and crushed red pepper flakes. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands. Add the spaghetti squash to the puttanesca sauce and stir to combine. Cook for an additional 2-3 minutes, or until the squash is heated through.
- Serve the spaghetti squash puttanesca immediately, topped with grated Parmesan cheese and fresh parsley.
Conclusion:
Spaghetti squash puttanesca is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. For a vegetarian version, simply omit the anchovies. For a spicier dish, add more crushed red pepper flakes. And for a more flavorful sauce, use a variety of olives, such as Kalamata, Niçoise, and Castelvetrano.
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