SHEET-PAN SPAGHETTI SQUASH PUTTANESCA

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Sheet-Pan Spaghetti Squash Puttanesca image

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

1 large spaghetti squash (3 1/2-4 pounds)
Kosher salt, freshly ground black pepper
Nonstick vegetable cooking spray
1 oil-packed anchovy fillet, drained, finely chopped (optional)
1 garlic clove, finely chopped
12 ounces cherry tomatoes (about 2 cups)
1 pint shiitake mushrooms, stemmed, quartered (about 1 1/2 cups)
1/4 cup pitted oil-cured black olives, chopped
1 tablespoon drained capers
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive oil, divided
1/4 cup pine nuts
1/4 cup coarsely chopped fresh basil, divided
1/4 cup coarsely chopped fresh parsley, divided
1/2 cup ricotta
Special equipment:
An 18x13" rimmed baking sheet

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.

Shabab Sukhera
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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
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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
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This dish was very flavorful and the spaghetti squash was cooked perfectly. I would definitely make this again.


komol dewan
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Overall, this was a good dish, but I think I would have preferred it with a different sauce.


Shiesty Season
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This recipe was a bit too complicated for me.


Ghanshyam Jha
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I found the sauce to be a bit too oily.


August Queen
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This dish was a bit bland for my taste.


Mari Ppdpl
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Loved it!


Bismarck Eghan
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Great recipe! I'll definitely be making this again.


Angel Iguma
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This dish was easy to make and very tasty. I especially liked the crispy edges of the spaghetti squash.


Ronald Parkhouse
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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
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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
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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
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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
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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
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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.