Spaghetti Squash Puttanesca

Makes4 servings
Prep Time15 minutes
Cook Time50 minutes

Ingredients
Directions

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.

Nutritional information

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