Spaghetti squash makes a fantastic, healthy meal when topped with an easy chicken puttanesca sauce. 220 calories and 1 Weight Watchers Freestyle SP. Thank you to QSquared NYC for helping me to share this recipe with you.
We are full-on into the marathon and half-marathon training season at our house, and that means two things. First, there’s a constant pile of dirty laundry to be done. Between my husband, my older son and myself, we produce a lot (A LOT!!!) of dirty laundry. Second, copious amounts of food are being consumed. Calories burned, calories replaced.
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. Hearty Lentil & Black Bean Soup, Crockpot Gingered Chickpea & Spicy Tomato Stew, 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!)
I served this dish in our QSquared NYC bowls and plates, which are used almost daily in our house. The ones you see in the pictures are from their Round Ruffle Collection. As soon as I brought them out, filled with the spaghetti squash and chicken puttanesca, my younger son said, “These are the nicest looking plastic plates I’ve ever seen. They don’t even look like plastic. They look breakable, but they’re not!” You said it, buddy!
The dishes are actually made of melamine and are BPA-free. They’re very sturdy, which makes them perfect for entertaining both indoors and outdoors. I’m thinking of using them on Super Bowl Sunday when shatter-proof dishes seem like a necessity amongst rowdy football fans.
If you want to learn more about QSquared NYC and see some of their amazing collections of dishes (tons of different patterns), check out their site, or follow them on Facebook, Pinterest or Instagram.
Other spaghetti squash recipes:
Cookin’ Canuck’s Vegetarian Enchilada Stuffed Spaghetti Squash
Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
Rootiful’s Spaghetti Squash with Pesto & Beans
SippitySup’s Spaghetti Squash & Farro Salad
She Likes Food’s Eggs in Purgatory with Spaghetti Squash
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.
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 Freestyle SP.
Ingredients
- 1 (3 lb.) spaghetti squash
- 2 boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 3 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 1 (28 oz.) can crushed tomatoes
- 1/4 cup pitted & quartered kalamata olives
- 2 tbsp capers
- 1/4 cup minced flat-leaf parsley
- Salt and pepper, to taste
The spaghetti squash
The sauce
Directions
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, oregano and red pepper flakes, and cook for 30 seconds to 1 minute. 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.
Recipe Notes
Disclosure: This post was sponsored by QSquared NYC. All opinions are my own. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Amy @Very Culinary says
Jan 13, 2015 at 6:50 amI ran 4 miles this morning and channeled you that last .5 … it was tough for some reason today. I’m a huge olive and caper freak, so I just pretty much love everything about this dish!
Dara says
Jan 13, 2015 at 9:27 amThanks, Amy! Some days are definitely harder than others, with no obvious rhyme or reason. I wish I could duplicate the awesome days on demand!
Our Fresh Kitchen says
Jan 13, 2015 at 6:52 amWow… great minds think alike. We’re just about to post about Spaghetti Squash. They are DELICIOUS and this recipe surely is a MUST TRY! thanks for sharing.
Dara says
Jan 13, 2015 at 9:28 amYou can’t beat a good spaghetti squash recipe. I’m looking forward to seeing yours.
Marla Meridith says
Jan 13, 2015 at 7:12 amI’m with ya Dara! Spaghetti squash is such a great substitute for wheat pasta. This recipe looks great!
Dara says
Jan 13, 2015 at 9:29 amThanks, Marla! It really is a great substitute. Both the flavor and the texture keep me coming back for more.
Lori @ Foxes Love Lemons says
Jan 13, 2015 at 7:29 amFor some reason, I haven’t made spaghetti squash in years. I need to get on that, because I used to love it! And you can pretty much put capers and red pepper flakes in anything, and I’m all over it 🙂 Love this recipe!
Dara says
Jan 13, 2015 at 9:29 amI hear you about the capers and red pepper flakes, Lori! It took me a long time to try spaghetti squash but, once I did, I couldn’t stop cooking with it.
KalynsKitchen says
Jan 13, 2015 at 7:39 amCapers and Kalamata olives, yes please! Love the sound of this one.
Dara says
Jan 13, 2015 at 9:30 amThanks, Kalyn! Capers and kalamatas are always winners here.
Jordan @ Smile Sandwich says
Jan 13, 2015 at 7:40 amLOVE spaghetti squash when I’m craving pasta. Good luck with training! Protein power!!!
Dara says
Jan 13, 2015 at 9:30 amThanks, Jordan! Protein power is right…we need as much as we can get. 🙂
Christie - Food Done Light says
Jan 13, 2015 at 9:00 amI adore all the gorgeous flavors in a puttanesca. Yours sounds so fabulous and I love that you served it over spaghetti squash. This is a power house of nutrition and perfect for dinner.
Dara says
Jan 13, 2015 at 9:31 amThanks, Christie! I always love a good puttanesca and am happy that it’s filled with healthy ingredients.
Kate @ Diethood says
Jan 13, 2015 at 9:03 amI would hate to have to deal with all that laundry.. seriously. We’d be running naked by the end of the week. 😉 Buuuut, I wouldn’t mind making this chicken puttanesca every single day. I love that stuff and this recipes is just so, soooo good!
Dara says
Jan 13, 2015 at 9:31 amLOL! That made me laugh out loud, Kate. The laundry definitely gets old after awhile, particularly when there are so many extra layers to wash in the winter.
Kim Taylor says
Jan 13, 2015 at 9:33 amMy husband loves anything with puttanesca sauce. Maybe I’ll make this for him next week. Those plates are so pretty, and I love the shape of the bowls.
Colleen (Souffle Bombay) says
Jan 13, 2015 at 9:45 amLightbulb!! Since I was a kid, my dad would throw leftover chicken in pasta sauce. Almost everyone I know would be like eww…what? Even my husband was that way at first. My kids are crazy for it HOWEVER…why….why have I never thought to marry a Puttanesca WITH chicken!! So smart & I know delicious, I am all over this one! But I do have a confession…I’ll whisper…I have never tasted spaghetti squash. It scares me lol! I need someone to make it for me to allow my brain to open up to it! What-are-you-doing-Saturday?? 😉
Amanda @ Cookie Named Desire says
Jan 13, 2015 at 9:59 amI am loooooving the flavors and ingredients here. Spaghetti squash is my favorite. I haven’t made a puttanesca sauce because I keep finding ones with anchovies and I just can’t. I will definitely try this version probably tonight!!
Brianne @ Cupcakes & Kale Chips says
Jan 13, 2015 at 10:19 amI love subbing spaghetti squash in traditional pasta dishes. This one looks amazing!
Sheena @ Tea and Biscuits says
Jan 13, 2015 at 12:11 pmThis looks delicious, and it’s gluten and dairy free so I can add it to our menu, thanks!
Carol at Wild Goose Tea says
Jan 13, 2015 at 1:05 pmI love spaghetti squash. I keep forgetting that it would be grand as a noodle substitute and I would still totally enjoy the dish. Very appetizing looking dish and recipe.
Danae @ Recipe Runner says
Jan 13, 2015 at 1:21 pmLOVE this chicken puttanesca Dara! I tend to have stomach issues if I eat a big bowl of pasta the night before my long runs, so serving this over spaghetti squash will be perfect for me! Adding it to next week’s menu!
Lin Larson says
Jan 13, 2015 at 1:44 pmI love this recipe! I have to ask, is your carb count accurate? There is only 8 carbs in 1 cup spaghetti squash (http://www.carbs-information.com/carb-vegetables/spaghetti-squash.htm) and zero in the chicken. That means there’s 18.8 carbs in the sauce? Thanks bunches!
Dara says
Jan 13, 2015 at 2:03 pmHi Lin, you’re right about the carbs in the spaghetti squash. However, one 28-ounce can of crushed tomatoes contains approximately 63 grams of carbs, which would be approximately 16 grams per serving. I hope that makes sense.
Paula-bell'alimento says
Jan 13, 2015 at 1:45 pmYou had me at Puttanesca!
ines @ between kitchens says
Jan 13, 2015 at 2:09 pmTomato-based sauces are my favourite! I have never tried spaghetti squash but it looks delicious in this puttanesca 🙂 Have a nice week!
Martha @ A Family Feast says
Jan 13, 2015 at 2:31 pmLove everything about this post – the recipe, those dishes AND that you are training for a marathon! I ran one marathon many years ago, plus many more half marathons and I while I don’t run nearly as much as I used to, I still get a thrill seeing the runners in Boston (my hometown) – knowing the blood, sweat and tears that go into training and running the race. So great that your whole family is into it!
Kim (Feed Me, Seymour) says
Jan 13, 2015 at 6:36 pmI have made it my goal that I will run the Disney Princess Half-Marathon in February 2016. I know it’s a little silly and a little far away. But it’s good to have something to look forward to. Like this dish! I love spaghetti squash so much and this looks absolutely perfect.
Catherine says
Jan 13, 2015 at 10:04 pmLovely twist on a classic recipe. xo Catherine
Jenny Flake says
Jan 14, 2015 at 5:53 amThis looks like a perfect dinner this week! Love these flavors!!
Angie | Big Bear's Wife says
Jan 14, 2015 at 7:38 amThat bright red sauce over those golden Spaghetti Squash noodles is just gorgeous!
Erin @ Texanerin Baking says
Jan 14, 2015 at 1:02 pmThose dishes are gorgeous and I like that they’re BPA-free! Also, those are some seriously pretty pictures. 🙂
Lydia @ Suitcase Foodist says
Jan 14, 2015 at 2:34 pmLooks amazing. I have a spaghetti squash at home right now and I was looking for a little inspiration.
Susan says
Jan 14, 2015 at 7:45 pmThose dish are gorgeous and it’s hard to believe it’s made from melamine! Loving topping some spaghetti squash with a puttanesca squash too. Definitely a great meal.
Lauren @ Healthy Delicious says
Jan 15, 2015 at 9:27 amLove puttanesca!
Those dishes are really pretty, too. I can’t believe they’re melamine!
Kirsten/ComfortablyDomestic says
Jan 18, 2015 at 10:14 pmI was a fan when I saw the capers. I love serving a hearty tomato sauce over spaghetti squash because it’s so healthy, but still feels a tad naughty.
Nutmeg Nanny says
Jan 19, 2015 at 8:06 amI LOVE spaghetti squash. I think I seriously love it more than pasta. Plus this sauce is pretty delicious looking too…yum!
Meghan @ Rootiful says
Jan 21, 2015 at 10:18 amThanks for linking to our spaghetti squash recipe! 🙂 Spaghetti squash is so good—I’m not sure why we don’t eat it even more! Your blog is great and your photos are really gorgeous!! 🙂
kelley says
Jan 23, 2015 at 1:02 pmI love a good puttanesca sauce and never thought to put chicken in! So great over the spaghetti squash too. This is a meal that I’d definitely make all year long!