Spaghetti Squash Puttanesca Bake 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.

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.

SPAGHETTI PUTTANESCA

Steps:

• Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

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.