Sheet-Pan Spaghetti Squash Puttanesca

Ingredients for Sheet-Pan Spaghetti Squash Puttanesca

• 1 large spaghetti squash (3 1/2–1.8kg )

• Kosher salt, freshly ground black pepper

• Nonstick vegetable cooking spray

• 1 oil-packed anchovy fillet, drained, finely chopped (optional)

• 1 dente de alho, finamente picado

• 350g cherry tomatoes (about 300g )

• 575ml shiitake mushrooms, stemmed, quartered (about 350ml )

• 60ml pitted oil-cured black olives, chopped

• 1 colher de sopa de alcaparras escorridas

• 1/2 colher de chá de flocos de pimenta vermelha triturada

• 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

• An 18x13" rimmed baking sheet

Position rack in centre of oven and preheat to 191°C. 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 tablespoons 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 tablespoon 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.