Description
Ina Garten’s spaghetti squash arrabbiata combines roasted squash with spicy tomato sauce, creating a low-carb Italian-inspired dish. Hearty flavors and simple ingredients make this recipe perfect for weeknight dinners you’ll want to savor.
Ingredients
Scale
- 2 spaghetti squashes (medium, about 3 lbs or 1.36 kg each)
- 8 oz (226 g) bocconcini (fresh, small mozzarella balls)
- 4 tbsps (60 ml) Parmesan cheese (Italian, freshly grated)
- 6 tbsps (90 ml) olive oil (good quality)
- 1½ tsps (7.5 ml) oregano (dried, crushed)
- Kosher salt
- Black pepper (freshly ground)
- Arrabbiata sauce
- Basil leaves (fresh, julienned, for garnish)
Instructions
- Preheat: Position oven rack to 220°C / 425°F for optimal roasting conditions.
- Squash Preparation: Halve spaghetti squash lengthwise, meticulously removing seeds and inner membrane with a spoon, creating clean vessels for the sauce.
- Initial Roasting: Position squash halves cut-side up on a foil-lined baking sheet, generously coating flesh with olive oil, dried oregano, salt, and black pepper for enhanced flavor complexity.
- Vegetable Transformation: Roast squash for 50-60 minutes until flesh becomes fork-tender with delicate caramelized edges, indicating perfect cooking progression.
- Sauce Integration: Simultaneously heat Arrabbiata sauce in a large pot, developing robust flavor profiles while squash completes roasting.
- Flesh Extraction: Scoop tender squash flesh from roasted shells, carefully folding into simmering sauce to create a harmonious culinary blend.
- Cheese Enhancement: Reintroduce sauce-coated squash into original shells, topping with bocconcini and Parmesan cheese for rich, creamy dimensions.
- Final Baking: Return filled squash to oven for 10-12 minutes, allowing cheese to melt into a golden, bubbling masterpiece.
- Presentation: Garnish with fresh basil leaves, creating a vibrant visual and aromatic finale, then serve immediately while piping hot.
Notes
- Knife Safety: Use a sharp chef’s knife and cut squash carefully on a stable surface to prevent slipping and potential injuries.
- Roasting Tip: Ensure squash is evenly oiled and seasoned for maximum flavor absorption and caramelization during roasting.
- Texture Check: Roast squash until flesh is tender and edges are golden-brown, indicating perfect doneness and enhanced natural sweetness.
- Cheese Melting Technique: Add cheese in the final stage of baking to achieve a perfectly melted, bubbling topping without overcooking.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg