Spaghetti Squash Puttanesca

Wow! I was actually surprised that this dish was as delicious as it was! The recipe is from I really wasn’t sure about it but I decided to give it a try. I had some left over salmon from the night before that Murray could have with this dish since I wasn’t sure he would just want vegetables for supper! Well, he really liked this & his review is that it doesn’t taste like only vegetables! That’s funny because that’s all it is! The original recipe has the option of adding anchovies but I did not add that….not my favourite thing! The flavour of this dish is rich & complex. I have made spaghetti puttanesca before and found the taste to be on the mild side, but this didn’t have that issue. I might use this recipe with the pasta if I want pasta instead of the spaghetti squash.One other nice thing, other than the taste…is that you can eat a lot of it & not feel quilty is you are inclined to feel quilty about what you eat!

Here is the link to the recipe from


Spaghetti Squash Puttanesca



1 large spaghetti squash

salt & pepper

1 clove garlic, minced

2 cups of cherry tomatoes

1 1/2 cups cremini mushrooms, cleaned & cut in 8ths if big or 4ths if small

1/4 cup pitted kalamata olives, cut in half

1 tbsp drained capers

1/2 tsp dried red pepper flakes

3 tbsp olive oil….divided…2 tbsp + 1 tbsp

1/4 cup pine nuts

1/4 cup chopped fresh basil, divided

1/4 cup chopped parsley, divided

3/4 cup ricotta cheese ***approximatley



Pre-heat oven to 375f

Line 2 baking sheets with foil1 Spray the foil on the baking sheets with cooking spray

  1. Cut the spaghetti squash in half, remove the seeds & season the flesh with salt & pepper. Put the spaghetti squash flesh side down on the sprayed foil & bake for 45-60 minutes
  2. Combine the minced garlic, cherry tomatoes, olives, capers, red pepper flakes, & 2 tbsp of olive oil in a bowl, then put on the second foil liked baking sheet
  3. After the 30 minutes, put the baking sheet with the tomato mixture in the same oven as the spaghetti squash & bake for 15-30 minutes.***the original recipe calls for this tomato mixture to be baked for 15 minutes, but mine was not cooked enough so I kept the squash & the tomato mixture in the oven for another 15 minuts. Just check after the 15 & decide if it is cooked enough
  4. Toast the pine nuts in a dry pan over medium heat, stirring occacionaly for even toasting. When done remove from the hot pan right away & put in a bowl or on a plate
  5. Remove the cooked squash & tomato mixture from the oven once cooked
  6. With an oven mitt on, hold the squash & scrape out the flesh crosswise & put into a large bowl.
  7. Using a potato masher, or fork, squish the tomatoes so that they release thier juices.
  8. Put the tomato mixture & the juices from the pan into the bowl with the scraped squash
  9. Add the remaining 1 tbsp olive oil, the toasted pine nuts, & half of the minced parsley & basil. Mix well
  10. Serve with the ricotta cheese scooped on top & garnished with the left over basil & parsley



Baked Spaghetti Squash
Tomato, mushrooms etc ready for the oven
Cooked spaghetti squash…shredded
Mashed tomatoes
Toasted pine nuts
Add the tomato mixture to the shredded squash
Adding the olive oil
Adding the pine nuts
Chopped parsley
Chopped basil
Mix it all together