sheet pan spaghetti squash alla norma
By now, you probably know how much I love to take a classic pasta dish and put two simple spins on it. The first is swapping the noodles for spaghetti squash (it really is such a versatile veg), and the second is assembling and baking the dish on a sheet pan.
Not only does this sheet pan technique result in crispy edges and a bubbly, cheesy top, it also dirties fewer dishes since we’re already using the pans to roast the veggies. I always reach for my colorful Great Jones sheet pans, which make clean up even easier because they’re nonstick.
a gluten-free spin on pasta alla norma
Pasta alla Norma is a classic Sicilian pasta dish traditionally made with fried eggplant and ricotta salata cheese. For this recipe, I took inspiration from Giada’s sheet pan version, which has you roast the eggplant instead of frying it, opts for mozzarella and Parmesan cheeses instead of ricotta salata, and, of course, comes together on a sheet pan. My version takes it one step further by using spaghetti squash instead of ziti or rigatoni.
So yes, this sheet pan spaghetti squash alla norma strays (a lot) from the classic. But the combination of crispy eggplant, basil-flecked tomato sauce, and salty cheese remains the same — so I have no doubt you’ll love it all the same.
Oh, and if you’re feeding a smaller crowd, feel free to cut the recipe in half and bake it on a quarter sheet pan instead.
see it in action…
sheet pan spaghetti squash alla norma
- 1 large globe eggplant (about 1 1/2 pounds), trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided, plus more as needed
- freshly-ground black pepper
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 1 (15-16 ounce) jar marinara sauce (about 2 cups)
- 1/2 cup tightly-packed fresh basil leaves, chopped, plus more for serving
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 6 ounces shredded low-moisture mozzarella cheese (1 1/2 cups), divided
- 2 ounces freshly grated Parmesan cheese (1 cup), divided
- Heat the oven to 450°F with racks in upper and lower thirds.
- Dice the eggplant into 1/2-inch pieces. Transfer to a baking sheet and drizzle with 2 tablespoons of the oil. Season with 1 teaspoon of the salt and several grinds black pepper and toss to coat with your hands. Set aside.
- Slice the stem off the spaghetti squash (this will help it sit upright on the baking sheet), then cut the squash in half crosswise. (To make it easier to slice, poke several holes in the squash with a fork and microwave 3 to 4 minutes before slicing). Scoop out the pulp and seeds.
- Brush the cut sides with the remaining 1 tablespoon oil (you may not need all of it) and season with the remaining 1/2 teaspoon of the salt and several grinds black pepper. Place cut side down on a baking sheet.
- Place the eggplant on the upper oven rack and the squash on the lower rack. Roast, tossing the eggplant halfway through, until the eggplant is tender and the squash flakes easily with a fork but is still al dente (don't overcook it!), 25 to 30 minutes. Meanwhile, grate the cheeses and chop the basil.
- Reduce the oven temperature to 425°F. When the squash is cool enough to handle, scrape the strands onto the baking sheet. Add the roasted eggplant and marinara sauce and toss to coat. Add the basil, oregano, red pepper flakes, half the mozzarella, and half the Parmesan and stir to combine. Taste and season with salt and pepper, then spread into a single layer.
- Sprinkle with the remaining cheeses. Return to the upper oven rack and bake until the sauce is bubbly and the top is lightly browned, 20 to 25 minutes. Top with basil before serving.
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