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Keto Spaghetti Squash Puttanesca on a white plate with a blue napkin

Keto Spaghetti Squash Puttanesca – Low Carb

  • Author: Mellissa Sevigny
  • Prep Time: 5 minutes
  • Cook Time: 7 minutes
  • Total Time: 12 minutes
  • Yield: 4 servings 1x
  • Category: keto dinner recipes
  • Cuisine: Italian

Description

This keto spaghetti squash puttanesca is a tangy, tasty, and easy low carb, dairy free, Whole 30, gluten free & Atkins friendly Italian dinner recipe!


Scale

Ingredients

  • 1 cup crushed tomatoes
  • 2 cloves garlic, chopped
  • 1 tablespoon capers, roughly chopped
  • 15 greek olives, pitted and roughly chopped
  • 1 teaspoon anchovy paste (optional)
  • 1/4 cup olive oil
  • 1 teaspoon red pepper flakes
  • 3 cups cooked spaghetti squash

Instructions

  1. Heat the olive oil in a large skillet.
  2. Add the garlic, capers, anchovy paste and olives and cook for 2 minutes, or until fragrant.
  3. Add the tomatoes and red pepper flakes.  Simmer 5 minutes.
  4. Stir in cooked spaghetti squash.
  5. Serve immediately garnished with fresh parsley.

Notes

Net carbs = 8g per serving


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 193
  • Fat: 16g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 3g

Keywords: keto, dairy free, Italian, low carb, dinner, gluten free, whole 30, SCKC

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