SHEET-PAN SPAGHETTI SQUASH PUTTANESCA
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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Kaouther Bennai
[email protected]This recipe was a bit bland for my taste. I would recommend adding more spices or herbs to the sauce.
Naruto Dai
[email protected]Loved the combination of flavors in this dish. The spaghetti squash was a great substitute for pasta, and the puttanesca sauce was flavorful and tangy.
Akmal khan Akmal khan
[email protected]Easy and delicious! I used a jarred puttanesca sauce to save time, and it still turned out great.
Nkengasong Zimoh
[email protected]This dish was a bit too salty for my taste, but overall it was a good recipe. I would recommend using less salt in the sauce, or omitting it altogether if you prefer a milder flavor.
Aminata Yansaneh
[email protected]I'm always looking for new ways to cook spaghetti squash, and this recipe was a great find. The puttanesca sauce was simple to make and packed with flavor. The squash was cooked perfectly and held up well to the sauce.
yaaron van der weij
[email protected]This dish was a hit with my family! The spaghetti squash was a delicious and healthy alternative to pasta, and the puttanesca sauce was flavorful and easy to make. I will definitely be making this again.