Rather than pasta, serve the salty and spicy flavors of this classic Southern Italian dish with spaghetti squash "noodles" for a delicious, hearty vegetarian dinner.
Provided by Katherine Sacks
Categories Tomato Bake Low Carb Low Fat Kid-Friendly Low Cal Wheat/Gluten-Free Dinner Zucchini Spring Summer Healthy Low Cholesterol Pescatarian Peanut Free Soy Free No Sugar Added Kosher Sheet-Pan Dinner Small Plates
Yield 4 servings (7-8 cups)
Number Of Ingredients 17
Steps:
- Position rack in center of oven and preheat to 375°F. Halve squash lengthwise and scoop out seeds. Season inside of squash with salt and pepper. Coat baking sheet with cooking spray; lay halves cut side down on sheet and bake 30 minutes.
- Meanwhile, combine anchovy (if using), garlic, tomatoes, mushrooms, olives, capers, red pepper flakes, and 2 Tbsp. oil in a large bowl. Remove baking sheet from oven and transfer tomato mixture to sheet alongside squash. Return to oven and cook until squash is tender and shell is easily pierced, about 15 minutes more.
- Meanwhile, toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden brown, about 4 minutes. Immediately transfer to a plate; set aside.
- Remove sheet from oven. Scrape squash crosswise to pull strands from shells into a medium bowl; discard shells. Using the back of a fork or spoon, gently push down on tomatoes on sheet to break them up and release their juices. Scrape tomato mixture and any accumulated juices into bowl with squash. Add remaining 1 Tbsp. oil, then toss with half of basil, parsley, and reserved pine nuts. Divide among bowls and dollop with ricotta. Garnish with remaining basil, parsley, and pine nuts.
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Shabab Sukhera
[email protected]I loved the unique flavor of the spaghetti squash. The puttanesca sauce was also very good, but I think I would have preferred it with a little more spice.
Jennifer Richman
[email protected]I'm not a big fan of spaghetti squash, but this dish was surprisingly good. The sauce was very flavorful and the squash was cooked perfectly.
Genevieve Courtney
[email protected]This dish was very flavorful and the spaghetti squash was cooked perfectly. I would definitely make this again.
komol dewan
[email protected]Overall, this was a good dish, but I think I would have preferred it with a different sauce.
Shiesty Season
[email protected]This recipe was a bit too complicated for me.
Ghanshyam Jha
[email protected]I found the sauce to be a bit too oily.
August Queen
[email protected]This dish was a bit bland for my taste.
Mari Ppdpl
[email protected]Loved it!
Bismarck Eghan
[email protected]Great recipe! I'll definitely be making this again.
Angel Iguma
[email protected]This dish was easy to make and very tasty. I especially liked the crispy edges of the spaghetti squash.
Ronald Parkhouse
[email protected]I'm not usually a fan of spaghetti squash, but this dish was really good! The sauce was flavorful and the squash was cooked perfectly.
Chris Gramm
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I used too much chili pepper. Otherwise, it was very good.
Ghulam Deen
[email protected]I loved the unique flavor of the spaghetti squash. The puttanesca sauce was also very good, but I think I would have preferred it with a little less salt.
sunder bc
[email protected]This was my first time making spaghetti squash and it turned out great! The sauce was also very tasty. I will definitely be making this again.
Diana reynoso
[email protected]I've made this dish several times now and it's always a hit! It's so easy to make and the leftovers are just as good the next day.
Salman ch Ch
[email protected]This dish was absolutely delicious! The spaghetti squash was cooked perfectly and the puttanesca sauce was flavorful and tangy. I especially loved the addition of the olives and capers, which gave the dish a nice briny flavor.