Chicken Puttanesca with Spaghetti Squash

Spaghetti squash makes a fantastic, healthy meal when topped with an easy chicken puttanesca sauce. 220 calories and 1 Weight Watchers SP.

Chicken Puttanesca with Spaghetti Squash

This chicken puttanesca spaghetti squash recipe was made from pure necessity. Between marathon training for my husband, soccer for my older son, kickboxing for my younger son and VERY LONG morning walks for me, we are not only producing a lot (A LOT!!!) of dirty laundry, but copious amounts of food are also being consumed.

I’m constantly coming up with new meals that are high in protein and rich in nutrients, both for the blog as well as quick family dinners.

Everything is made in double batches so they can be eaten for dinner and then again for lunch the next day. Some of the favorites these days are Chicken Wonton Stir Fry, Instant Pot Lentil Soup and Hearty Chicken Stew with Butternut Squash & Quinoa…if it can be doubled or tripled and it’s healthy, I’m making it and we’re all consuming it like bears at the end of hibernation.

On the days that I want something pasta-like, but I’m not feeling like slurping up a big bowl of noodles, I pick up a spaghetti squash at the store and stick in the microwave. Of course, you can roast spaghetti squash in the oven too, but I go the quick and easy microwave route if I’m in a hurry.

I fell in love with spicy, salty puttanesca sauce when I worked at a restaurant in Vancouver years ago, but recently revived it in my house when I served it with shrimp and then cauliflower.

With a full cup of spaghetti squash and a full cup of chicken puttanesca sauce per serving, this dish will fill you up. Unless you’re my husband, who likes to run 20 miles, then go skiing. He eats half of a fridge full of food and is still hungry (and slim!)

What’s in puttanesca sauce?

Think of the best garlicky tomato sauce you’ve eaten. Then add brine and spice with capers, anchovies, olives and crushed red pepper flakes. Warm, sumptuous and layered with flavor.

Can I leave out the anchovies?

The anchovies actually melt right into the oil and you’ll never even notice them. They’ll do their job by adding a layer of flavor without being overpowering. But if you really can’t bear the thought of anchovies, just leave them out. You’ll still get a good amount of brine from the capers and olives.

Other spaghetti squash recipes:

Vegetarian Enchilada Stuffed Spaghetti Squash {Cookin’ Canuck}
Spaghetti Squash with Prosciutto & Spinach {Cookin’ Canuck}
Broccoli Cheese Stuffed Spaghetti Squash {Domestic Superhero}
Eggs in Purgatory with Spaghetti Squash {She Likes Food}

Chicken Puttanesca with Spaghetti Squash Recipe

Spaghetti squash makes a fantastic, healthy meal when topped with an easy chicken puttanesca sauce. 220 calories and 1 Weight Watchers SP.

4.67 from 3 votes

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Course: Entrees

Cuisine: Italian

Keyword: Gluten Free, Healthy Dinner Recipes, Poultry Recipes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 Servings

Calories: 220.3kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Spaghetti Squash:

• 1 3 pound spaghetti squash

The sauce::

• 2 boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 teaspoons olive oil
• 3 garlic cloves minced
• 3 anchovy fillets rinsed & chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 28 ounce can crushed tomatoes
• 1/4 cup pitted & quartered kalamata olives
• 2 tablespoons capers
• 1/4 cup minced flat-leaf parsley
• salt and pepper to taste

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Instructions

The Spaghetti Squash:

• Using a large, sharp knife, pierce the spaghetti squash in several places.
• Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
• Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm until ready to serve.

The Sauce:

• Lightly coat a large nonstick skillet with cooking spray and set over medium-high heat. Add the chicken, season with salt and pepper, and cook until just cooked through. Remove from the pan and set aside.
• Heat the olive oil in the skillet set and turn the heat to medium. Add the garlic, anchovies, oregano and red pepper flakes, and cook for 30 seconds to 1 minute, breaking the anchovies down with the back of a wooden spoon. Avoid burning the garlic.
• Stir in the crushed tomatoes, kalamata olives and capers. Bring to a boil, then simmer for about 5 minutes.
• Stir in the cooked chicken and parsley, season with salt and pepper if necessary and serve.
• Divide the spaghetti squash between 4 plates and top with the sauce. Serve.

Notes

Weight Watchers Points: 1 (Freestyle SmartPoints), 6 (Points+)

Nutrition

Serving: 1Cup Squash + 1 Cup Sauce | Calories: 220.3kcal | Carbohydrates: 26.8g | Protein: 20.3g | Fat: 5.5g | Saturated Fat: 1.1g | Cholesterol: 40.6mg | Sodium: 717.7mg | Fiber: 6.3g | Sugar: 12.7g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on January 13, 2015 and updated on December 5, 2019.

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