Spaghetti Squash Puttanesca Bake Recipes

SHEET-PAN SPAGHETTI SQUASH PUTTANESCA

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.

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 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!

SPAGHETTI SQUASH PUTTANESCA

Steps:

• Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
• Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
• Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
• Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.