Spaghetti Squash Puttanesca
Low-starch vegetables, such as eggplant and spaghetti squash, are good for keeping candida under control, while extra-virgin olive oil offers healthy fats to support gut health.
Ingredients
- 2 spaghetti squash, cut in half widthwise
- 6 tbs. extra-virgin olive oil, divided
- 1 red onion, diced
- 1 medium eggplant, diced into ½-in. cubes
- 3 cloves garlic, minced
- 4 anchovy fillets (or 2 tsp. anchovy paste)
- 2 tbs. chopped green olives
- 1 tsp. minced fresh sage
- 1 tsp. minced fresh rosemary
- 1 tsp. minced fresh thyme
- 1 tsp. dried oregano
- 1 tsp. sea salt
- 1 14-oz. can diced tomatoes
- ¼ cup chicken broth
- 1 tbs. white-wine vinegar
- 2 tbs. minced fresh parsley
Directions
Prepare the squash
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
Place the squash halves cut side down on a baking sheet and roast until tender, 35 to 45 minutes.
While the squash is roasting, make the puttanesca:
STEP 1
In a Dutch oven over medium heat, add 3 tablespoons of the olive oil and heat until shimmering.
STEP 2
Add the onion and eggplant and sauté for five minutes.
STEP 3
Add the garlic, anchovies, olives, herbs, and salt and cook for an additional 10 minutes, stirring frequently, until the eggplant is softened.
STEP 4
Add the tomatoes, broth, and vinegar.
STEP 5
Reduce the heat to low and simmer for another 10 minutes.
To serve:
STEP 1
Remove and discard the squash seeds. Use a fork to scrape out the “spaghetti” strands and toss them with the remaining olive oil.
STEP 2
Mix in the puttanesca and top with the minced parsley.
Photographer: Terry Brennan; Food Stylist: Betsy Nelson
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Kate Morgan is a Pennsylvania-based writer and recipe developer.
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