Spaghetti Squash Puttanesca

3.77 from 13 votes

Cut the carbs with this decadent pasta made entirely from veggies!

This veggie-rich spaghetti squash puttanesca is the perfect family dinner!

Transport your taste buds to Naples, Italy with this gorgeous Puttanesca recipe. It’s guaranteed to WOW the whole family. When struck with those powerful carb cravings, this Spaghetti Squash Puttensca makes the perfect, skinny solution! The dish presents itself as an indulgent bowl of pasta, when it’s actually made entirely of vegetables. With creamy, decadent textures and ultra-satisfying flavors, this “pasta” dish will most certainly satisfy. Not to mention, your waistline will appreciate it as well.

Cut the Carbs with this Italian-Inspired Dish

Enjoy this flavorful recipe for dinner and again for lunch the next day!

Here at Skinny Ms., we love recipes that sub in spaghetti squash for actual pasta. The nutrient-rich veggie forms a bunch of amazingly cool strands that resemble spaghetti, without the heaviness of actual pasta. Meanwhile, it serves as a low-carb, low-fat, and grain-free alternative that shaves off a boatload of calories.

“Puttanesca” refers to a bold, flavorful pasta sauce used in Italian-inspired dishes. It usually involves tomatoes, garlic, and sometimes even anchovies. Our yummy version uses a handful of vibrant, nutritious veggies like zucchini squash, sweet onion, bell peppers, broccoli, and grape tomatoes.

Eye-Catching and Nutrient-Dense

This tasy, Italian-Inspired recipe is loaded with flavors youll love.

Roasted to tender-crisp perfection, these vegetables lend incredible color and depth of flavor to this healthy spaghetti squash puttanesca. We love how the natural sweetness of the spaghetti squash compliments the robust goodness from the veggies.

How To Make Spaghetti Squash Puttanesca

Dig into this nutritious meal to satisfy your comfort cravings.

Our delicious vegetarian dish only takes 15 minutes to prepare and about 40 minutes to cook. That said, you’ll have a healthy, low-carb pasta dish hot and ready in less than an hour!

Creating this uber-impressive meal is super simple, too! Simply roast the spaghetti squash halves until they’re cooked all the way through, and then allow the vegetable to cool. Afterwards, roast the rest of the veggies with Italian seasoning, olive oil, and garlic for about 20-25 minutes, or until tender. Using a fork, shred your spaghetti squash into thin “spaghetti-like” strands, and blend it with your roasted veggies and chopped spinach. Before you know it, you’ll have a beautiful, Italian-inspired meal waiting for you to devour!

So what are you waiting for? Dive into a big bowl of this delectable spaghetti squash puttanesca tonight! With only a fraction of the calories you’d find in conventional spaghetti puttanesca recipes, this healthy version will fix all your pasta cravings. Minus the guilt, of course!

3.77 from 13 votes

Spaghetti Squash Puttanesca

Spaghetti Squash Puttanesca is a great way to satisfy your pasta craving! Throw in those leftover roasted veggies for an extra nutrient and flavor boost.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 6 people
Serving Size
Course Dinner, Lunch, Main Course
Cuisine American, Italian


  • 1 spaghetti squash large
  • 1 sweet onion large, 1/2" dice
  • 2 red bell peppers seeded, veins removed, 1/2" dice
  • 1 pint grape tomatoes halved
  • 1 zucchini squash large, 1/2" dice
  • 1 yellow squash large, 1/2" dice
  • 2 cups broccoli florets cut into bite-sized pieces
  • 2 teaspoons granulated garlic
  • 1 tablespoon Italian seasoning blend
  • 1/2 teaspoon kosher salt or sea salt
  • 2 tablespoons olive oil
  • 2 cups baby spinach roughly chopped


  • Preheat oven to 400 degrees F.
  • Cut spaghetti squash in half, remove seeds and place each half cut side down on a sheet pan. Place sheet pan in preheated oven and roast spaghetti squash until tender, about 20-25 minutes. Squash is ready when you can press the outside (careful) and it "gives" and is no longer hard.
  • Remove spaghetti squash from oven and place cut sides up, allowing to cool slightly.
  • While spaghetti squash is roasting, place onion, peppers, tomatoes, zucchini, yellow squash, and broccoli on another sheet pan. Add granulated garlic, Italian seasoning and salt. Pour on olive oil and toss everything together to evenly coat.
  • Roast vegetables in 400 degree oven for about 15-20 minutes, while spaghetti squash is roasting. Vegetables are ready when tender-crisp and golden brown. Remove from oven.
  • Using a fork, shred the spaghetti squash into "spaghetti" and place in a large mixing bowl or casserole dish.
  • While the spaghetti squash is still slightly warm, add the chopped baby spinach and roasted vegetables. Toss to blend thoroughly. Taste for seasoning, adjust if necessary and serve.

Nutrition Information

Calories: 164kcal | Carbohydrates: 27g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 253mg | Potassium: 855mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3364IU | Vitamin C: 109mg | Calcium: 106mg | Iron: 2mg |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Vegan, Vegetarian

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What did you think of this delcious spaghetti squash puttanesca? Be sure to let us know in the comment section. 

Spaghetti squash is a wonderful, light, and healthy alternative to actual spaghetti, without the carb overload. For more tasty recipes featuring this incredible golden vegetable, check out some of our favorites!

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Chef Sallie

Chef Sallie is a personal chef, recipe developer, cookbook author, and culinary instructor. She specializes in providing healthy meals for athletes, designed to prevent injury, promote healing and provide fuel for peak athletic performance. Her recipes are designed to use seasonal, whole ingredients. Her in-home and virtual cooking classes show her clients which ingredients can be used to help treat specific health issues and improve their quality of life. She is dedicated to the idea that delicious, healthy meals can be easily prepared and accessible regardless of budget.

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  1. Just curious, why is this 6 points if the only ingredient that has points is olive oil, which would be 8 points split into 6 servings? Am I missing something? I really want to try this.

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