Tuna Puttanesca with Spaghetti Squash


Hey guys!

I hope that you had the merriest Christmas and are looking forward to an awesome 2017. If you’re like me, you may be teetering on the edge of “turkey’d out” for the season and ready to eat something a bit different. This recipe is similar to my regular puttanesca, which I’ve blogged about eating before with zucchini noodles!

The difference in this case is that I eat it with spaghetti squash, and mix in a can of tuna for an extra bit of protein. I love tinned tuna for its affordability and am always looking for new ways to incorporate it into my meals about once a week. This recipe is easy and so, so quick. No standing over a stove for 2 hours- just make your sauce while your spaghetti squash roasts and keep it warm!


Tuna Puttanesca with Spaghetti Squash

Serves four for $7.56, or $1.89 per serving

2 Cans of tomato sauce (398ml) – $1.48

Tinned sliced black olives (200ml)- $1.18

1/2 an onion- $0.20

2 spaghetti squash – $2.12

1 tin of flaked tuna – $2.58

Pantry items: 2 cloves garlic, chili flakes,  salt and pepper, parmesan

For the spaghetti squash:

Preheat your oven to 400 degrees- while it heats up, cut your spaghetti squash in half lengthwise and scrape out the seeds. Brush the flesh with olive oil and sprinkle with cracked black pepper and salt, then place face-down onto a baking sheet and bake for about 35 minutes. When the tines of a fork can pierce the skin, it’s ready to use the fork to scrape out the noodle-y deliciousness.

For the sauce:

Start off by chopping your onion and garlic into small pieces and sauteing them in olive oil with chili flakes, pepper, salt, dried thyme and dried basil. You want to soften these up all the way since this sauce isn’t going to be cooking for terribly long. Once you’re done that, open your tinned tomatoes, tuna and olives and put them into the pot. Put the lid on and bring this up to a simmer, stirring occasionally and testing for flavor. If your sauce tastes dull, add a splash of balsamic vinegar to brighten it up.

To assemble:

Put your “noodles” (I used half a squash in these pictures and it’s what I’d normally eat) in the bottom of a flat bowl or on a plate and then spoon your desired amount of sauce on top! Then, top with parmesan cheese and enjoy.


What are you eating to break out of the treat-meat filled holiday season? Are you getting ready for some resolutions for the new year maybe? I will have a WHOLE post about mine soon, so stay tuned!

Happy New Year and be safe to all of you! Thank you for spending 2016 with me.

Tools to make:


 Architec Gripper Cutting Board • Architec •
Rachael Ray Silicone Oven Mitt • Rachael Ray •
OXO Stainless Steel Can Opener by OXO • OXO •
Valira Aire 4 Quart Tall Sauce Pan with Glass Lid •
Cuisinart Chef’s Classic Stainless 6-Quart Sauce Pot with Cover • Cuisinart •
Michael Symon by Ergo Chef 9″ Chef’s Knife •
Le Creuset Signature 3 Quart Enameled Cast Iron Roaster • Le Creuset •
Cuisinart 14 Lasagna/Roasting Pan with Stainless Steel Rack • Cuisinart •

One thought on “Tuna Puttanesca with Spaghetti Squash

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