Featured Recipe: Spaghetti Squash Puttanesca


Preheat oven to 400 degrees.

Halve squash lengthwise and scoop out seeds. Lightly coat with EVOO and season with S/P.

Place cut side down on baking sheet. Bake 40-50 mins.

Heat a large, nonstick saute pan over low-med heat.  Once hot, add oil.  Allow oil to warm then add garlic and pepper. Cook until fragrant, about 30 sec.  Add spinach, artichokes, capers, tomatoes, and beans.  Stir to combine and simmer for 3-5 mins.

Use fork, scraping squash crosswise to remove strands from shells.  Top with tomato and bean mixture.  

Garnish with fresh chopped Italian parsley, basil, and parmesan.

1 medium spaghetti squash

⅛ cup EVOO

4 cloves garlic, minced or pressed

¼ tsp black pepper

3 cups spinach leaves, coarsely chopped if large

1 cup artichoke hearts, quartered (fresh or canned)

1 Tbsp capers

1 – 14.5oz can fire roasted or Italian diced tomatoes, drained

1 – 14.5oz can cannellini beans, drained & rinsed


Serving Size: 1 cup

Calories: 293kcal

Protein: 17g

Carbohydrate: 28g

Fat: 12g

Fiber: 15g

Sodium: 484mg

Calcium: 12% DV

Iron: 25% DV


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s