Sheet Pan Spaghetti Squash Puttanesca

Making dinner doesn't have to be complicated. Sheet pan recipes are the perfect way to get dinner on the table quickly and with minimal effort. This sheet pan spaghetti squash Puttanesca is no exception. This one-pan meal is full of flavor, and it's an easy way to get your vegetables in. Plus, it's vegetarian, so it's perfect for Meatless Monday.

Ingredients

- 1 medium spaghetti squash, cut in half and seeded
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 2 tablespoons capers, drained
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F.

2. Place the spaghetti squash halves cut-side down on a baking sheet. Bake for 25 minutes, or until the squash is easily pierced with a fork.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

4. Add the diced tomatoes, capers, and crushed red pepper flakes. Simmer for 10 minutes.

5. Remove the squash from the oven and turn it over so it is cut-side up. Using a fork, scrape the spaghetti-like strands from the squash. Place the strands back into the squash halves.

6. Pour the tomato mixture over the squash and sprinkle with parsley, basil, and Parmesan cheese.

7. Bake for 15 minutes, or until the cheese is melted and lightly golden.

Nutrition

One serving of sheet pan spaghetti squash Puttanesca contains approximately 140 calories, 8 grams of fat, 3 grams of protein, and 14 grams of carbohydrates. It is also a good source of dietary fiber, vitamin A, and vitamin C.

Serving Suggestions

This sheet pan spaghetti squash Puttanesca is a complete meal on its own, but it can also be served with a side salad or a slice of garlic bread. You can also add cooked Italian sausage or chicken for added protein.

Storage

Leftover spaghetti squash Puttanesca can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Making dinner doesn't have to be complicated. This sheet pan spaghetti squash Puttanesca is full of flavor and made with simple ingredients. Plus, it's a great way to get your veggies in. So the next time you need a quick and easy dinner, give this dish a try.