Best Spaghetti Squash Puttanesca 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.

VEAL CHOPS WITH PUTTANESCA SAUCE AND ALFREDO SPAGHETTI SQUASH

Steps:

• To a microwave-safe dish add 1/4 inch of water. Place the spaghetti squash in the dish cut side down. Cover the dish tightly with plastic wrap. With a small knife puncture a few holes in the plastic so that the steam has a way to escape. Place the squash in the microwave on High power for 17 minutes.
• Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO. Add the anchovies, garlic, and red pepper flakes. With a wooden spoon, mash the anchovies into the oil as it heats. The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor. Add the olives, capers, and tomatoes and bring it up to a simmer. Reduce the heat to medium low and simmer until ready to serve.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Liberally season the veal chops with salt and pepper. Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won't help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness. Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
• Remove the spaghetti squash from the microwave very carefully-it is piping hot. Using a fork, scrape the "spaghetti" from the squash shell and place in a bowl. Toss the "spaghetti" with the Parmigiano-Reggiano, butter, parsley, salt, and pepper. Toss to coat.
• Serve each chop with some of the puttanesca sauce on top and a portion of the "spaghetti Alfredo" alongside.

SPAGHETTI SQUASH PUTTANESCA WITH TOFU

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.

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.

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.