Spaghetti Squash Puttanesca


I don’t know how everybody else feels about Mondays, but personally I’m not a fan. Reintegrating yourself as a productive member of society is hard! Here’s a quick and healthy Monday dinner recipe to help you ease back into your week.

The beauty of this dish is that you basically roast all your ingredients in one sheet pan. Then, you get 40 minutes to do whatever you like. Maybe you want to go for a run. Or maybe you just want to watch some netflix. In the spirit of being #productive, I took the time today to plan my week out in my bullet journal (I know, I’m one of those people).

Traditionally, puttanesca is made with anchovies. I used dulse (a type of sea algae) here instead, mostly because I didn’t have any anchovies on hand, but also because dulse is uber mineral rich (calcium, magnesium, iron, vitamin a and c…the list goes on). It has an oceanic taste similar to that of anchovies, you can find it at a health food store or amazon. You can feel free to omit this if you don’t have it on hand, or if the thought of eating algae skeeves you out (trust me, its not bad).

Spaghetti Squash Puttanesca

1 large spaghetti squash
6 tomatoes (preferably roma) – or – 2 boxes of cherry tomatoes
1 head garlic
1/4 cup capers
olives (I used castellino olives here)
1 tbs balsamic vinegar
2 tsp oregano
1 tbs dulse (optional)
nutritional yeast (optional)
red pepper flakes

Preheat oven to 400 F. Cut spaghetti squash in half lengthwise and rub with olive oil + sprinkle with salt, pepper and oregano. Place squash cut-side down on baking sheet. cut head of garlic in half, drizzle olive oil on top and add salt and pepper, wrap in aluminum foil and place on baking sheet. Rub tomatoes with olive oil and place on same baking sheet. Bake for 40 minutes, or until squash is tender/tomatoes are blistered/garlic is soft.

Take a fork and scrape the flesh of the squash into long strings. After removing the flesh, I usually like to sautee the squash strings in a pan with a little olive oil or spread it out on a baking sheet and put it back into the oven (10-15 minutes) to dry it out a bit, but you can totally skip that part!

For the sauce: In a food processor or blender, puree roasted tomatoes, garlic, balsamic vinegar and pan drippings from baking sheet. Add dulse seaweed, salt (the seaweed is already salty, so light on the salt) and pepper to taste.

Add sauce to spaghetti squash and top with capers, olives and red pepper flakes. I topped mine with nutritional yeast, but feel free to grate some parm over this…its Monday, you deserve it!

Enjoy! x

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