Sheet-Pan Spaghetti Squash Puttanesca

Probably not going to win over any hard-core meat and potato lovers, but this Sheet-Pan Spaghetti Squash Puttanesca is amazingly good, very filling—and healthy to boot! Certainly fits the bill for vegetarians and those on a gluten-free diet. 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.

Visually it leaves a bit to be desired, but the taste is what counts!

Although not part of the original “One-Pan Meal” series, this is certainly a welcome addition to that fleet of recipes. After analyzing the ingredients, and reading several reviewer’s comments, we decided to triple the amount of garlic and anchovies. And next time will probably increase the amount of crushed red pepper flakes too—which give it a nice kick. You also might want to be a little more heavy-handed with the olives and capers… just sayin’…

Even though I am not in love with ricotta cheese, it did add a decent counter-balance to the other flavors. It was Russ’s idea to sprinkle on some grated parmesan as an additional garnish. In place of shiitake mushrooms, we think portobellos would be a good substitute… And the leftovers are great for lunch the next day.


  • 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 18×13″ rimmed baking sheet


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Toasting the pine nuts.

Combining the mushroom and tomato mixture.

Add the vegetable mixture to the half-cooked squash.

Russ wears kitchen gloves to handle the hot squash.

When squash is finished roasting, scrape out the innards crosswise.

Finished dish shown with a dollop of ricotta and a sprinkle of parmesan.



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