Sheet-Pan Spaghetti Squash Puttanesca

Name: Sheet-Pan Spaghetti Squash Puttanesca
Yield: 4
Ingredients: 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; An 18x13" rimmed baking sheet

Sheet-Pan Spaghetti Squash Puttanesca was pinched from <a href="http://www.epicurious.com/recipes/food/views/sheet-pan-spaghetti-squash-puttanesca-56390005" target="_blank">www.epicurious.com.</a>

"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

•

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

•

An 18x13" rimmed baking sheet

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes