Baked Spaghetti Squash Puttanesca Recipes

SPAGHETTI SQUASH PUTTANESCA

Steps:

• 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact. 3. Drizzle cut side with 2 tablespoons evoo, and season with salt and pepper. Place cut-side down on prepared baking sheet. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted with no resistance. 4. Meanwhile, toss tomatoes with 2 tablespoons evoo, salt, and pepper. In the last 15 minutes of cooking, place tomatoes in the oven along with the squash for 15 minutes, or until blistered. 5. Remove squash and tomatoes from oven and cool. With a fork, gently scrape the fragile squash strands into a mixing bowl. 6. Heat 2 teaspoons of evoo in a large saute pan. Add anchovies and cook for 3 to 5 minutes, until anchovies melt into hot oil. Add garlic, olives, capers, and spaghetti squash. Gently toss together. 7. Fold in roasted tomatoes, parsley, and 1 tablespoon of evoo. Sprinkle Parmesan cheese on top (if using). Serve immediately. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

BAKED SPAGHETTI SQUASH PUTTANESCA

Steps:

• Preheat oven to 375F degrees.
• Cut the spaghetti squash in half lengthwise and scoop out all the seeds in the middle. Place the squash, cut side down, in a glass container filled with 1-inch of water. (Make sure the dish can fit into your microwave!) Cover the dish with plastic wrap and cook squash in the microwave for 8-12 minutes until squash is tender and you can pierce the squash with a fork. Remove from oven and let cool until easy to handle.
• Meanwhile, make the puttanesca sauce by heating the olive oil in a skillet over medium heat. Add the garlic and chili flakes and cook for about 1 minute taking care not to burn the garlic. Add the capers, quartered olives and brine from capers. Cook 2 minutes more. Stir in the marinara sauce and bring to a simmer. Cook for 10 minutes and then remove sauce from heat.
• Lightly butter a 9×9 or similar size baking dish; set aside.
• Spare the meat of the spaghetti squash out of the shells and place into a large bowl. Add ricotta cheese, a pinch of salt and pepper and 2 cups of the puttanesca sauce and stir just until combined. Add spaghetti squash to prepared baking dish and spread it out evenly. Top with more sauce if desired and sprinkle with mozzarella cheese.
• Place casserole in preheated oven and bake 30-35 minutes until heated through and cheese on top is melted and bubbly.
• Remove from oven and serve right away!

BAKED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil.
• Place spaghetti squash, cut-side down, on the baking sheet.
• Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 40 to 60 minutes, depending on size of spaghetti squash.
• Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

SPAGHETTI SQUASH BAKE

Steps:

• Preheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish.
• Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm

SPAGHETTI SQUASH PUTTANESCA BAKE

Steps:

• Preheat the oven to 400 degrees F. Place the spaghetti squash halves on a baking sheet. Sprinkle with salt and pepper. Bake for 30-35 minutes, or until it can be pierced with a fork. Set aside until it's cool enough to handle.
• Reduce the oven temperature to 375 degrees F.
• Meanwhile, add the olive oil to a large skillet on medium-high heat. Add the sausage and cook, breaking it up. When it's nearly cooked through, add the bell pepper and cook until the peppers have softened.
• Add the pasta sauce, capers, olives, salt and pepper and stir to combine.
• When the squash is cool enough to handle, shred the flesh with a fork, creating spaghetti-like strands, and add them into a 13″x9″ casserole dish. Discard the squash skins. Pour the sauce over the spaghetti squash and mix it together until it's totally combined.
• Sprinkle with the cheddar and mozzarella cheeses.
• Bake for 25 to 30 minutes, or until bubbling and the cheese has browned slightly.

BAKED SPAGHETTI SQUASH

Steps:

• Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
• Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
• Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.