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Spaghetti Squash Puttanesca

From Julie Terrana of Best Whole Self


  • 1 spaghetti squash, halved with insides cleaned out
  • 3 cloves garlic, minced
  • 1 large sweet yellow onion
  • 1 Tbsp. olive oil
  • 1 14 oz. can diced tomatoes
  • ¼ cup pitted Kalamata olives, sliced
  • 2 Tbsp. capers
  • Salt and pepper to taste


  1. Preheat oven to 450 and bake spaghetti squash for 45 minutes, or until tender
  2. Shred spaghetti squash in a bowl and set aside
  3. In a large skillet, saute garlic and onions in olive oil until onions are translucent
  4. Add tomatoes, olives, and capers
  5. Season with salt and pepper
  6. Let simmer for 15-20 minutes on low heat
  7. Stir in spaghetti squash
  8. Top with Parmesan cheese, if desired

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