Spaghetti Squash Puttanesca

Serves 6-8


  • 1 large spaghetti squash
  • 1 large can of tomato sauce
  • 1 large can of diced tomatoes
  • 1 yellow onion, chopped
  • 1/4 cup of chopped garlic
  • 1 skinny bottle of capers (or two short fat bottles)
  • 1 skinny jar of pitted Kalamata olives (whole or halved, you choose)
  • 1 cup red wine (Cabernet, Merlot, Zinfandel)
  • 2-4 tablespoons Italian seasoning or Herbs d’Provence (it’s Italian season plus lavender)
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Chili flakes (optional if you want to spice it up)
  • Olive oil


  • Chef’s knife
  • Cutting board
  • Hot pads or cotton kitchen towels (don’t pick up hot things wiht microfiber towels. They will melt)
  • Large stainless steel or enamle cast iron pot
  • Can opener
  • Wooden spoon


  1. Preheat oven to 425 degrees Fahrenheit. Toss in whole squash once oven is heated.
  2. In a large pot, over medium heat, ad a generous drizzle of olive oil and saute the onions, garlic and Italian Seasoning/Herb d’Provence.
  3. Once that fills your kitchen with heavenly aromas and the onions are translucent (about 2 minutes), add the capers, olives and wine.
  4. Stir that whole combo together and let it simmer for a few minutes to get the alcohol flavor out of the wine and reduce a tad.
  5. Add tomato sauce and diced tomatoes. Add 2 pinches of salt and 6 cracks of pepper. Toss in your chili flakes now if you desire. Stir to combine.
  6. Let that sauce hang out over medium-low heat to let everything marry happily together.
  7. Adjust the seasoning on the sauce as needed and then turn the burner to low, just to keep it warm.
  8. Poke the squash with a sharp knife. If it goes into the flesh easily, it’s done. If there’s firm resistance, let it go longer.
  9. Once the squash is done, take it out (be careful that sucker is hot!) and put it in your cutting board. Use a hot pad, folder towel, or pair of tongs to keep the squash in placed as you cut it in half, through the equator, not the axis (sideways not up and down).
  10. Open the halves and use a large spoon to scrape out the guts and seeds. Toss that in the trash or your compost bin.
  11. Using a large dinner fork, scrape the flesh out onto your cutting board, or into a separate bowl. This is will be your noodles.
  12. After you get all the “noodles” out, add them to your sauce and mix it all up.
  13. Serve hot!

Pro Tips

  • As with any pasta dish, you can sprinkle some “Parmesan” on top. Go Veggie brand is really good and totally reminds me of the Kraft version you can buy in the pasta aisle.
  • Make your sauce a day in advance to really bring out the flavors. Sauces, soups and chilies are usually even better the second day.

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