• 1 whole spaghetti squash
  • Olive oil
  • 1 lb. ground bison or turkey
  • (1) 28oz can crushed tomatoes
  • 1 – 2 T tomato paste
  • 1 whole onion, chopped
  • 1/2 c celery, chopped
  • 1/2 c carrots, chopped
  • 4-6 cloves garlic, minced
  • 1 c red wine (optional)
  • 3 T kalamata olives, chopped
  • 3 T non-pareil¬†capers1 bay leafBunch of thymeStalk of rosemary
  • 4-6 anchovy fillets (optional)
  • red pepper flakes to taste (optional)
  • Garnish with fresh basil and shaved Parmesan cheese


Spaghetti Squash alla Puttanesca

Makes ~4+ servings


  • Preheat oven to 450 degrees F.
  • Split squash in half and remove the seeds. Season cut halves with a drizzle of olive oil, salt, pepper.
  • Place cut side down on a baking sheet and roast for 30-40 minutes.
  • Remove from oven and allow to cool enough to handle. Using a fork, scrape the squash strands from the shell.


  • Meanwhile, in a heavy bottom pot (like a dutch oven) brown the ground meat over medium/high heat until cooked through.
  • Remove from pan and set aside.


  • In the same pot, saute the chopped onion over medium high heat in olive oil. Stir occasionally until translucent.
  • Add in chopped celery and carrots, stirring occasionally until softened.
  • Add garlic, stirring until fragrant.Add browned meat back in.
  • Add remaining ingredients, stirring occasionally. Simmer for at least 10 minutes until wine is reduced and sauce thickens. But this could simmer for much longer for richer flavor.


  • Plate 1 cup of the scraped spaghetti squash.
  • Top with 1 cup of tomato sauce.
  • Garnish with basil and Parmesan cheese.
  • Serve with a green vegetable side like steamed broccoli or a garden salad.


Cook’s notes

  • Play with alternate “zoodles” like zucchini, summer squash, carrots, etc.
  • Other roasted squashes like butternut and acorn work well here too.
  • Right now I’m loving the Montreal Steak Seasoning from McCormick as an all purpose seasining. I’d use it on the roasted squash and also in the sauce.
  • Feel free to use your favorite jarred tomato sauce and spruce it up with olives, capers, and more garlic! So easy!
  • Add whatever other veggies you have, like mushrooms. They add bulk and volume, trace minerals, but few additional calories.
  • Can be prepared with alterations to accomodate:
    • vegetarian/vegan
    • dairy free
    • gluten free

These are estimated using Cronometer, based on the photo (a meal I prepared myself).


  • 1 c spaghetti squash
  • 1/2 c 93% lean ground turkey sauteed in 1 t. olive oil
  • 1/3 c tomato sauce
    • I imagine sodium is lower since I cooked the tomato sauce myself. The database in Cronometer assumes a jarred/commerically prepared tomato sauce.
  • 1/4 c ea. onion, celery, carrot (cooked)
  • 1T olives
  • 1t capers
  • 1 c steamed broccoli
  • 1T shredded mozzarella cheese