Ingredients

The following ingredients have 3 Servings
  • 3 lb Spaghetti Squash- ( or sub pasta noodles)
  • 4 tablespoons olive oil– divided
  • 1 medium eggplant – cut into a small dice ( 4 cups)
  • 1 red onion- diced
  • 4-6 cloves garlic- rough chopped
  • 1 red bell pepper- diced
  • 14 ounce can crushed or diced tomatoes
  • 1 tablespoon dry Italian herbs ( or sub oregano and thyme)
  • 1 teaspoon kosher salt
  • ¼ teaspoon red chili flakes, more to taste
  • Splash red wine
  • 2 tablespoons capers, more to taste, plus a splash of the brine
  • 3 tablespoons slice olives ( like green or kalamata)
  • Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil

Instruction

  • Preheat oven to 425F
  • 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’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.