Sheet-Pan Spaghetti Squash Puttanesca

August 21, 2015

4.3

(53)

Read Reviews

Photo by Chelsea Kyle, Food Styling by Ali Nardi

Active Time

15 minutes
Total Time

50 minutes

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.

Ingredients

4 servings (7–8 cups)

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:

18 * 13”边的烤盘

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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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Reviews (53)

Fab recipe! Fed a happy crowd! And some asked for the recipe! So, I sent them the URL! Thank you!
- Mick Huerta
- Sacred Valley, Cusco Peru
- 10/15/2021
Generally followed recipe with some mods based on other rescues. Doubled garlic plus roasted and added extra head of garlic, 1.5x capers. Roasted everything about twice as long as in recipe. I strongly dislike ricotta so subbed w mediocre burratta. Final product was a hit and will make again. Don’t skimp on the pine nuts.
- THK
- 3/28/2021
Love this recipe....so glad I was not deterred by the low rating. I don't believe the recipe, as written, has enough anchovy or garlic. I ramped those up big time (garlic 6-7 cloves, anchovies 1/2 a small can) and it is delicious!!!!
- Anonymous
- Cape Cod, MA
- 7/18/2020
Delicious but I didn’t think it was hearty enough to be a main dish. Would be great as a side to any protein.
- jbean13
- Portland,OR
- 3/10/2020
I've made this 3x now and was inspired to grow spaghetti squash specifically for this! I've never used the mushrooms (didn't seem to be a puttanesca ingredient to me) and have subbed in toasted pumpkin seeds for pine nuts, feta for ricotta and kalamata olives for the black olives, added chopped runner beans (big harvest!). Upping the garlic is good. If you have a squash with a bit of stem left on it, leave it because it comes in handy when you're handling it to scrape out the flesh. Serve it in shallow bowls with some rustic style bread - the juices are so delicious.
- furnituregrrl
- Vancouver, BC
- 9/1/2019
WOW! Delicious, whether you are looking for a vegetarian dish or want to embellish. It's easy, packed with flavor, works well as a left over and stands up to a glass of red wine. What more could one ask?
- useppa
- Boston
- 10/31/2018
This one just didn't come together for me. The freshness of the sauce seems more suitable to a summer dish, though spaghetti squash is definitely a winter squash. Plus, the beauty of a puttanesca is the sauciness. The flavors were nice but I missed the thick sauce.
- mvpark
- Cincinnati, OH
- 1/31/2018
Easy, delicious. I add and subtract veggies from this depending on what's in the fridge and it's always yummy
- chefcate
- 11/10/2017
We both thought this was a really good, fresher version of our usual puttanesca. I also loved that it was so easy. The only changes I made were to use regular button mushrooms, and I used a goat's milk ricotta. which added a really nice tang.
- Anonymous
- NYC
- 11/1/2017
Awesome dish.. SO EASY I made creamy tomato vodka sauce (and topped it with roasted tomato/peppers & zucchini... The KIDS LOVED IT!!
- mmstrng
- 10/24/2017
Great flavors. I also increased the amounts of garlic, capers and red peppers. There were two problems with the texture, however. The shitake mushrooms were rubbery (not fresh?) and the squash was mushy (overcooked?).
- f9o8o7d6
- Ivins, UT
- 9/12/2017
Sorry but here I am reviewing a modified recipe...I read the reviews before I made it and so decided to spice it up. I doubled the garlic, capers, crushed red pepper. I sautéed the tomatoes with all the fixings and I added some Italian seasoning and a splash of balsamic vinegar glaze. I added the spaghetti squash just before serving and it was a winner . I find that sometimes you use the recipe to start and then turn something into a definite yours!!
- djd127
- Quaker Hill, Connecticut
- 5/5/2017
How is this vegetarian when it includes anchovies? I was hoping to cook it for my vegetarian son.
- lorriemengel
- Arizona
- 5/4/2017
This could definitely use a longer cook time. Also, despite all the flavors added it was rather bland.
- lhm
- 1/20/2017
This was quite good. I appreciated that there was not a lot of prep work, it was an easy meal to prepare. I made it as written and it had very good flavor. Next time, to suit my personal preference, I will make a few modifications. I agree with previous reviewers; add more garlic, olives, and capers than are called for (unless your squash weighs less than 2 lbs). Also, next time I'll just tear the olives and sliver the garlic; when chopped I felt they got a bit lost in the "noodles". Finally, I will use plain goat cheese or feta in place of the ricotta, the dish needs that tangy complement.
- caseykcloud
- Northern California
- 1/19/2017

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