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.