80 minutes
A delightful dish featuring roasted spaghetti squash tossed with spicy Arrabbiata sauce, topped with melted mozzarella and a touch of fresh basil.
0 lb
tablespoons
Dried Oregano, crushed
teaspoons
to taste
to taste
Arrabbiata Sauce
as needed
Fresh Bocconcini, or sliced salted fresh mozzarella
0 oz
Italian Parmesan Cheese, freshly grated
tablespoons
Fresh Basil Leaves, julienned
as needed
1. Prepare and Roast Spaghetti Squash
Preheat the oven to 425°F. Cut the spaghetti squashes in half lengthwise, remove the seeds, brush with olive oil, and season with dried oregano, kosher salt, and black pepper. Place cut-side down on a foil-lined sheet pan and roast for 50-60 minutes until tender and golden brown.
2. Prepare Arrabbiata Sauce
While the squash is roasting, gently reheat your Arrabbiata Sauce in a large pot.
3. Combine Squash and Sauce
Once the squash is done, scoop the flesh into a bowl, maintaining a ½-inch border. Toss with warm Arrabbiata Sauce and spoon back into the squash shells.
4. Add Cheese and Bake
Top the saucy squash with bocconcini and Parmesan cheese, then bake for an additional 10-12 minutes until the cheese is melted and bubbly.
5. Garnish and Serve
Garnish the baked squash with julienned basil leaves and serve.
For the best texture, cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a parchment-lined baking sheet to steam in its own moisture, yielding al dente-like strands.
For the best texture, cut the squash in half lengthwise and scoop out the seeds. Place the squash halves cut-side down on a parchment-lined baking sheet. This method allows the squash to steam in its own moisture, yielding tender strands that mimic al dente pasta.
Start the Arrabbiata sauce with high-quality extra-virgin olive oil and sauté garlic until golden-brown, adding red pepper flakes early to infuse the oil with heat.
Roast the spaghetti squash until it can be easily shredded with a fork, about 30-40 minutes at 400°F (204°C), to prevent mushy strands.
Start with a base of high-quality extra-virgin olive oil. Sauté garlic until golden-brown to release its full aroma without burning. Incorporating a touch of red pepper flakes here ensures that the heat infuses nicely into the oil.
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