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Neapolitan Spaghetti Squash

Scott Phillips

Servings: 4

Since it already looks like pasta strands, why not give spaghetti squash the full southern Italian treatment, with olives, capers, sun-dried tomatoes, and pine nuts. It brings warm, sunny flavors to the meal and pairs perfectly with a simple fish or steak.


  • 1 medium spaghetti squash, halved, seeds removed
  • 1/4 cup pine nuts, toasted
  • 1/4 cup thinly sliced fresh basil
  • 1/2 cup finely grated Grana Padano
  • 3 Tbs. chopped dry-pack sun-dried tomatoes
  • 2 Tbs. drained and rinsed capers
  • 2 Tbs. chopped Kalamata olives
  • 1 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 10
  • Sodium (mg): 440
  • Carbohydrates (g): 17
  • Fiber (g): 3
  • Sugar (g): 1
  • Protein (g): 6


  • Heat the oven to 375°F.
  • Place the squash cut side down in a 9×13-inch baking dish, then add 1-1/2 cups water. Poke the squash a couple of times with a fork. Put in the oven and roast until tender when pierced with a knife, 40 to 45 minutes.
  • With a fork, rake the soft flesh of the squash to remove it from the shell and separate the strands; transfer to a large bowl.
  • Add the pine nuts, basil, Grana Padano, sun-dried tomatoes, capers, olives, oil, and 1/4 tsp. pepper, and toss. Season to taste with salt and more pepper, and serve hot or at room temperature.


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Reviews (1 review)

  • lbuz | 03/01/2019

    Added chick peas and nutritional yeast. Ommited cheese(I'm dairy free). Made a very good vegetarian meal.

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