Sheet Pan Spaghetti Squash Puttanesca Recipes

SHEET-PAN SPAGHETTI SQUASH PUTTANESCA

Sheet-Pan Spaghetti Squash Puttanesca image

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

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
Special equipment:
An 18x13" rimmed baking sheet

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.

SHEET PAN SHRIMP PUTTANESCA

Sheet Pan Shrimp Puttanesca image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 red onion, cut into wedges
3 cups sourdough bread, cut into 1-inch cubes
1 pint (2 cups) cherry tomatoes
1/2 cup pitted Niçoise olives
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed
2 tablespoons red wine vinegar
1 anchovy, minced
1 tablespoon capers, drained
1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped
Parmesan shavings, for garnish

Steps:

Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.

SPAGHETTI SQUASH PUTTANESCA WITH TOFU

Spaghetti Squash Puttanesca With Tofu image

Invented this today trying to figure out something for lunch. Ingredients can easily be substituted to make this vegetarian or vegan. Simply use vegetable broth and soy cheese equivalents. Much lower carb than traditional spaghetti. I do the spaghetti squash in the microwave, which is super easy. Cut in half, scrape the seeds, then cook until it breaks into strands easily with a fork. I guessed at the spice amounts, so adjust to your own taste. Prep time includes pressing and draining tofu.

Provided by Queen Roachie

Categories One Dish Meal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 17

Ingredients

1/2-1 spaghetti squash, cooked
1/2 lb firm tofu, pressed and cubed
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1/4-1/3 cup chicken broth
1/2 tablespoon dried minced onion flakes
1/2 tablespoon dried parsley
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon granulated garlic
1/4 teaspoon dried thyme
1/4 teaspoon fresh ground pepper
1 dash ground nutmeg
12 kalamata olives, chopped
1 tablespoon capers, chopped
1/2 cup cremini mushroom, rough chopped
2 tablespoons parmesan cheese
1/4 cup feta cheese

Steps:

In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon.
Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce.
Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.

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