I had never tried spaghetti squash until about five years ago, but let me tell you, I can’t get enough of this gem! It’s the ultimate un-guilty pleasure, with a pasta-like consistency, sky-high vitamin content, and a delicious flavour to boot.
Finish this recipe by sprinkling freshly grated parmesan on top, or make it vegan by finishing with nutritional yeast flakes.
Spaghetti Squash à la Arrabiata
Ingredients
-2 small to medium sized spaghetti squash
-2 tbsp Olive oil
-Herbamare salt
-fresh cracked pepper
Arabiatta
-1 tbsp Olive oil
-2 garlic cloves, thinly sliced
-1/4 tsp crushed pepper flakes
-1 28 oz can whole tomatoes, mildly pulsed in blender + 1 tsp salt
-fresh basil, handful
Directions
Preheat oven to 400*
Cut squash down the middle and scrape out seeds
Drizzle with olive oil and spread with brush
Season with Herbamare and pepper
Cook for 30 minutes or until slightly fork tender (you don’t want to cook it to doneness at this stage)
Remove from oven and set aside
To prep arrabiata
Heat oil over medium heat
Cook garlic and red pepper flakes for about 2 minutes, lowering the heat and caramelizing the garlic a little
Add tomatoes, salt and shredded basil to taste
Simmer for about 20 minutes over low heat
To sauté the spaghetti squash
Scrape with a fork back and forth across the squash to remove its flesh in spaghetti-like strands and place in bowl
Heat 1 tbsp olive oil over medium low heat
Add a clove or two of sliced garlic and red pepper flakes if you like it hot!
Sauté until slightly caramelized, about 1-2 minutes
Add the squash, season with salt and pepper and sauté for about 5-7 minutes
Place squash on plates and top with sauce and fresh parmesan or nutritional yeast.
