Spaghetti Squash with Roasted Garlic Eggplant Puttanesca

While puttanesca may sound excessively fancy, it is actually very easy to make! This recipe uses roasted garlic, kalamata olives, and capers to give the tomato and eggplant based sauce a punch of flavor. Spaghetti squash is a delicious low carb alternative to regular noodles, and an excellent way to take advantage of the seasonal winter squashes that are making an appearance in grocery stores now. The flavors of the sauce meld together over time, making this a great meal prep option for healthy workweek lunches too!

Spaghetti Squash with Roasted Garlic Eggplant Puttanesca

How to make roasted garlic

Ingredients

• 1 medium-large spaghetti squash

• 1/4c olive oil

• 2 medium eggplants

• 1 large red onion

• 1 bulb of garlic

• 1 jar roasted red peppers

• 2 cans of Italian seasoned diced tomatoes

• 2 Tbsp Italian Spices

• 1 tsp salt

• 4 Tbsp capers

• 1/4c sliced kalamata olives

• Shredded or grated parmesan for topping

Directions

1. Preheat oven to 450F

2. Prepare the squash: slice in half (see a helpful tip for cutting odd shaped squash here), remove seeds, and place in a baking pan with 1-2 inches of water (cut side up). Wrap the pan with foil and roast 40 minutes.

3. To roast the garlic, remove as much of the skin as possible without the bulb falling apart. Slice off the top 1/4 of the bulb, drizzle with olive oil, and wrap in foil. Place in the oven with the squash.

4. Now start on the puttanesca. Heat the olive oil to medium in a large pan. Dice the onion and eggplant, and add to the oil. Saute for 5 minutes, stirring frequently.

5. Add the bell pepper and continue cooking until the eggplant is tender, about 10 minutes.

6. Next, add the tomatoes, spices, capers, and olives. Simmer on low about 10 minutes.

7. Remove the roasted garlic ans squash from the oven when a fork can easily pierce the squash and the garlic is golden brown in spots and soft. Allow them both to cool a few minutes.

8. When the garlic has cooled enough to touch, squeeze the bulbs out into the puttanesca, smash with a fork, and stir to combine.

9. To prepare the squash for serving, use a fork to scrape the squash strands from left to right. This was the most mind blowing thing I had ever seen the first time I did it! It easily pulls apart into beautiful strands to make a perfect base for the sauce.

10. Taste and adjust the flavor of the puttanesca using some of the brine from the olives or capers, more spices, or salt if desired.

11. Top with shredded or grated parmesan and enjoy!