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This veggie-rich spaghetti squash puttanesca is the perfect family dinner!
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3.6 from 10 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 Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: Gluten-Free, Vegan, Vegetarian
Servings: 6 people
Calories: 164kcal
Author: Chef Sallie

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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

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