The Millennial Chef

Spaghetti Squash Two Ways

Are you the kind of person who ALWAYS has leftover tomato sauce? If so, I have two new dishes you can make from your Sunday gravy! This is my Puttanesca & Chicken Cacciatore revamped with a vodka sauce. You can also buy a jarred version and make these two delicious sauces too! But if you have any leftover tomato sauce you can rock out with two new healthy meals!


1 spaghetti squash

3-4 cups of Vodka Sauce (jarred), or Marinara Sauce

3 chicken breasts, cubed

1/2 cup of olive juice

Dried oregano

1 cup of chopped olives (whichever you like)

1/2 cup of chopped artichoke hearts (I used the ones marinaded in oil, but you can used canned too), optional

Capers, about 1/4 cup total

3-4 anchovy fillets, in oil

1 small red onion, sliced thin

4 garlic cloves, minced

2-3 tablespoons of dry white wine

2-3 tablespoons of low sodium chicken stock

Salt and pepper to taste

Extra virgin olive oil


Parmesan cheese, as garnish

Serving size- 2-3


  1. Preheat your oven to 350. Slice your spaghetti squash in half length wise, and remove the seeds. Place them on a baking sheet, flesh side down and season with olive oil, salt and pepper. Roast for about an hour. Once it's roasted, shred the flesh with two forks until it forms spaghetti-like strands.
  2. Add your leftover sauce to a pot and simmer until heated through.
  3. Next, cube your chicken and place in a bowl. Season with a little salt, pepper, and oregano, and then cover with olive juice. Let it marinate for 15 minutes or more if you have the time.
  4. Then, chop up the olives, artichokes, anchovies, onion and garlic. I like my both of my sauces on the chunkier side, so I keep my olives a little larger, but it's completely up to you. I also thinly slice my garlic for both the cacciatore and the puttanesca. I like the texture in the sauces. Once you've prepped, start with your puttanesca. You'll need two pans for this. Add the olives, artichokes, anchovies, 2 tablespoons of capers, and 2 garlic cloves to the first pan. Simmer until heated through. The artichokes & anchovies have a lot of oil in them, so you don't need to oil the pan, but if do not, you can add a little oil to the pan first.
  5. Next, take your chicken out and to the second pan add a teaspoon of oil, and brown your chicken. Do this in batches so the chicken gets nice and golden. Remove the chicken from the pan once it's browned. Then, add in the onion to the same pan you browned your chicken in, and cook down for a few minutes. Then add your garlic and the rest of the capers (about 2-3 tablespoons). Season with salt and pepper. Add in the wine and stock next and bring this up to boil. Reduce the liquid by about half. Add the chicken back into the pan and  finish cooking the chicken fully.
  6. Now it's time to add the leftover vodka sauce to both dishes! Ladle in about 2 cups or so (you can decide how much you want here) to each pan and combine. Add a few torn basil leaves to each sauce. Taste for seasonings.
  7. To serve, add the sauce over each side of the spaghetti squash, and garnish with Parmesan cheese!

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