Eggplant Puttanesca with Roasted Spaghetti Squash | Dinner
Updated: Apr 28
This flavorful recipe for Roasted Spaghetti Squash with Eggplant Puttanesca is not only gluten-free, it’s vegan too. I love this for its rich, robust flavours, holding its own next to big, bold red wines, and it’s meals like this I crave when the weather turns cold and blustery out.
3 lb Spaghetti Squash- ( or sub pasta noodles)
4 tablespoon olive oil– divided
1 medium eggplant – cut into small dice ( 4 cups)
1 red onion- diced
4–6 cloves garlic- rough chopped
1 red bell pepper- diced
14 ounce can crushed or diced tomatoes
1 tablespoon dry Italian herbs ( or sub oregano and thyme)
1 teaspoon kosher salt
¼ teaspoon red chili flakes, more to taste
Splash red wine
2 tablespoons capers, more to taste, plus a splash of the brine
3 tablespoons slice olives ( like green or kalamata)
Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
Pre heat oven to 425F
Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes or until tender. (You could this the night before and then refrigerate and reheat.)
While the squash is roasting 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 saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn the 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, chilli flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavour.
When spaghetti squash is tender, scoop it out into a strainer, let it drain for a few minutes, then place a platter or bowl, and 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 a drizzle olive oil. Alternatively, you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the puttanesca