Sheet-Pan Spaghetti Squash Puttanesca

Ingredients for Sheet-Pan Spaghetti Squash Puttanesca

• 1 large spaghetti squash (3 1/2–1.8kg )

• Kosher salt, freshly ground black pepper

• Nonstick vegetable cooking spray

• 1 oil-packed anchovy fillet, drained, finely chopped (optional)

• 1 garlic clove, finely chopped

• 350g cherry tomatoes (about 475ml )

• 575ml shiitake mushrooms, stemmed, quartered (about 350ml )

• 60ml pitted oil-cured black olives, chopped

• 1 tablespoon drained capers

• 1/2 teaspoons 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

How to make Sheet-Pan Spaghetti Squash Puttanesca

Position rack in centre of oven and preheat to 191°C. 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 tablespoons 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 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.