eggplant puttanesca

An easy pasta dish with a flavorful blend of spicy from the pepper flakes, salty from the kalamata olives and slight touch of sweetness from the tomato sauce.

EGGPLANT PUTTANESCA

extra virgin olive oil or

onion,

eggplants,

(25 ounces) jar pasta sauce (or homemade Marinara Sauce)

pitted olives (kalamata, green or greek)

capers

– 1 teaspoon red pepper flakes

In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 &#8211; 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 &#8211; 20 min. Sauce is ready when eggplant is fully tender.

Cook pasta according to package directions.

Serve eggplant sauce over pasta with a light dusting of Almond Parmesan over top. Pairs well with a slice of crusty bread. 

We love this recipe! We added a few mushrooms yum!

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan dinner recipe that is low in carbs, keto and gluten free! Easy and simple.

Roasted Spaghetti Squash with Eggplant Puttanesca

lb Spaghetti Squash-

eggplant

red onion- diced

garlic- rough chopped

red bell pepper- diced

tomatoes

dry Italian herbs

salt

red chili flakes,

red wine

slice olives

Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil

Cut squash in half widthwise, place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes (depending on size) or until knife tender. Turn on their sides, allowing steam to escape, continue roasting 5-10 minutes, so they dry out a bit.

While the squash is roasting make the Eggplant Puttanesca sauce.

In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.

Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.

Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I&#8217;ll add a little splash of the caper or olive brine, to bump up the flavor.

When spaghetti squash is tender, scoop the seeds out- then scoop out spaghetti squash strands into a bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.

 Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese (optional)  or drizzle olive oil.

Alternatively, you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the putttanesca.

Great recipe!
I added some grated carrot( to up the veggies), about 1/8 cup of chocolate chips( to counter the acid)and some Italian strained tomatoes (for a more saucey consistency). Very yummy and easy. Thank you!

Delicious! Loved the olives and capers. Thanks for the tip on draining the squash, it does have a lot liquid. This recipe is a keeper

Delicious! I made a 3x recipe for a dinner party and it was a huge hit. I have leftovers- can a container be frozen?

Delicious! Served with veggie sausage for added protein. Definitely will double the olives next time. Curious where 22.8 g of fat came from in your nutrition facts? Not much if any fat in this recipe unless you put tons of cheese… thanks!

I used your updated method for roasting spaghetti squash with this and subbed sriracha for chili flakes (hey... it's what I had on hand), and oh man it is so good. We had this with some breaded baked shrimp last night and it was excellent! 

You were right about leftovers, too! I'm having them for lunch right now and had to take a moment to thank you for this recipe. Simply delicious!

Most Excellent!  Perfect with the spaghetti squash.

I love this so much … the flavors of the puttanesca stay bright, I sometimes have an issue with eggplant dishes becoming muddled but that is not the case here.
Also cutting the spaghetti squash through the middle instead of lengthwise?  Game changer!
I used basil instead of parsley because I had it, that’s the only change that I made.

This was delicious and also economical! I got eggplant in the clearance section...2 for .99! I had some leftover pizza, and this sauce was a perfect match with the edge crusts, which I might have otherwise thrown away. The combo tasted intentional, even though I was just scavenging in my fridge for a quick lunch.

Not fans of this recipe. The flavor was an odd combination that just didn’t cut it for us. I thought we’d love it since puttanesca is a favorite of ours. This was our first run with spaghetti squash. Not sure what all the fuss is about. More trouble than it’s worth to prepare for minimal flavor unlike other squashed we love. Oh well, into the trash with the leftovers.

Delicious, and very easy to make-great use of our fall CSA veggies!

https://content.jwplatform.com/videos/ZNyryRwH.mp4

Roasted Spaghetti Squash with Eggplant Puttanesca Sauce- a rich, robust vegan meal that is low in carbs, keto and gluten-free! A simple easy dinner that is healthy and delicious! 

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Roasted Spaghetti Squash with Eggpl...

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