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    Spicy Squash Parmesan Boats with Arrabbiata and Fresh Mozzarella

    clock-icon72 minutes
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    Pixicook editorial team

    A delightful dish combining roasted spaghetti squash with spicy arrabbiata sauce, fresh mozzarella, and Parmesan cheese, garnished with basil.

    Ingredients for Spicy Squash Parmesan Boats with Arrabbiata and Fresh Mozzarella

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Spaghetti Squash, medium, about 3 pounds each

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

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    Dried Oregano, crushed in your hands

    teaspoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Black Pepper, freshly ground

    teaspoons

    Substitute chevron-down

    Arrabbiata Sauce, reheated

    to taste

    Substitute chevron-down

    Bocconcini, small mozzarella balls

    0 oz

    Substitute chevron-down

    Italian Parmesan Cheese, freshly grated

    tablespoons

    Substitute chevron-down

    Fresh Basil Leaves, julienned

    to taste

    Substitute chevron-down

    How to Make Spicy Squash Parmesan Boats with Arrabbiata and Fresh Mozzarella

    1. Preheat Oven and Prepare Squash

    Preheat your oven to 425 degrees. Use a sharp knife to carefully cut your 2 medium spaghetti squashes in half lengthwise and scoop out the seeds.

    2. Season and Roast Squash

    Place the squash halves cut side up on a sheet pan lined with aluminum foil. Brush each half with 6 tablespoons of olive oil, ensuring they are well coated. Then, evenly sprinkle them with 1.5 teaspoons of dried oregano, 4 teaspoons of kosher salt, and 1.5 teaspoons of freshly ground black pepper. Roast the seasoned squash in the preheated oven for 50 minutes to 1 hour, until the flesh is tender and the edges are browning and caramelized.

    3. Prepare Arrabbiata Sauce

    While the squash is roasting, reheat your Arrabbiata Sauce in a large pot over medium heat.

    4. Combine Squash with Sauce

    Once the squash is ready, scoop out the flesh with a fork, creating spaghetti-like strands, and transfer them to the pot with the sauce. Toss to combine, ensuring each strand is well-coated with the spicy, tangy sauce.

    5. Stuff Squash Shells and Add Cheese

    Spoon the squash and sauce mixture back into the squash shells. Distribute the fresh bocconcini or sliced mozzarella evenly over the filled squash shells and sprinkle with 4 tablespoons of freshly grated Parmesan cheese. Return the stuffed squash to the oven and bake for an additional 10-12 minutes, until the cheese is melted and bubbly.

    6. Garnish and Serve

    Garnish with julienned fresh basil leaves just before serving to add a fresh, aromatic touch. Serve the Spicy Squash Parmesan Boats hot, straight from the oven.


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