Roasted Spaghetti Squash W/Eggplant Puttanesca Recipe
Recipe By Feastingathome
Roasted spaghetti squash with eggplant puttanesca sauce-a robust vegan meal full of healthy veggies Simple, delcious and keto friendy
4.9
20 Rating -
Rate
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Spaghetti Squash W/Eggplant Puttanesca Recipe
- 1 pound Spaghetti Squash
- 1.33 tablespoon Olive Oil Divided
- 0.33 Medium eggplant cut into a small dice
- 0.33 Red Onion Diced
- 15.33 Cloves garlic rough chopped
- 0.33 Red Bell Pepper Diced
- 4.67 ounce Can crushed or diced tomatoes
- 0.33 tablespoon Dry italian herbs
- 0.33 teaspoon Kosher salt
- 0.08 teaspoon Red chili flakes, more to taste
- As required Splash red wine
- 0.67 tablespoon Capers, more to taste, plus a splash of the brine
- 1 tablespoon Slice olives
Nutrition
value
value
425
calories per serving
23 g Fat6 g Protein43 g Carbs27 g FiberOther
Current Totals
- Fat23g
- Protein6g
- Carbs43g
- Fiber27g
MacroNutrients
- Carbs43g
- Protein6g
- Fiber27g
Fats
- Fat23g
Vitamins & Minerals
- Calcium400mg
- Iron7mg
- Vitamin A1796mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9139mcg
- Vitamin B120mcg
- Vitamin C125mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium268mg
- Manganese29mg
- Phosphorus159mg
- Selenium6mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Feastingathome