Sheet Pan Spaghetti Squash Puttanesca recipes
Ingredients
- 1 large spaghetti squash (3 1/2–4 pounds)
- ground black pepper
- kosher salt
- vegetable oil 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
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