Sheet-Pan Spaghetti Squash Puttanesca

Ingredients for Sheet-Pan Spaghetti Squash Puttanesca

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

• Sal kosher, pimienta negra recién molida

• Aerosol de cocina vegetal antiadherente

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

• 1 diente de ajo, finamente picado

• 350g cherry tomatoes (about 300g )

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

• 60ml pitted oil-cured black olives, chopped

• 1 cucharada de alcaparras escurridas

• 1/2 cucharadita de hojuelas de pimiento rojo triturado

• 3 cucharadas de aceite de oliva, divididas

• 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.