Ina Garten’s Fiery Spaghetti Squash Arrabbiata Recipe

Spaghetti squash arrabbiata bursts with fiery Mediterranean flavors that transform an ordinary vegetable into a spectacular meal.

This vibrant dish combines sweet, tender squash strands with a bold, spicy sauce that awakens every taste bud.

Robust and zesty, the recipe challenges traditional pasta expectations by swapping noodles for nutritious vegetable ribbons.

Each bite delivers a complex blend of heat, herbs, and subtle vegetable sweetness that feels simultaneously rustic and elegant.

Lighter than traditional pasta preparations, this arrabbiata version offers a protein-packed alternative for health-conscious food lovers.

Bright red sauce cascades over golden squash strands, creating a visually stunning plate that promises intense culinary satisfaction: Get ready to fall in love with this game-changing dinner.

Why Ina Garten’s Spaghetti Squash Arrabbiata Is a Spicy Favorite

• Unleash Spicy Comfort: This recipe transforms humble spaghetti squash into a fiery, comforting meal that packs serious flavor punch with minimal effort.
• Master Simple Gourmet Technique: Ina Garten's method turns roasting into an art form, creating deeply caramelized squash that absorbs rich arrabbiata sauce beautifully without complicated cooking steps.
• Quick Weeknight Dinner Winner: From prep to plate, this dish delivers restaurant-quality results in under 90 minutes, making it perfect for busy home cooks craving something extraordinary yet achievable.
• Customize Your Culinary Adventure: The recipe offers flexible ingredients and easy adaptations, allowing personal tweaks like swapping cheeses or adjusting spice levels to match individual taste preferences.

Everything You’ll Need for Spaghetti Squash Arrabbiata

Main Ingredients:

• Spaghetti Squash: Large winter squash with stringy flesh that mimics pasta, perfect for low-carb meals and rich in nutrients.
• Arrabbiata Sauce: Spicy tomato-based sauce with a kick of heat, traditional in Italian cooking.

• Bocconcini: Soft, small mozzarella balls that melt beautifully and add creamy texture.
• Parmesan Cheese: Aged Italian cheese with sharp, nutty flavor that provides a savory finish.
• Fresh Basil Leaves: Aromatic herb that adds bright, fresh flavor and beautiful green garnish.

• Olive Oil: High-quality cooking oil that helps roast squash and adds rich flavor.
• Oregano: Dried herb that provides earthy, Mediterranean taste to the dish.
• Salt and Black Pepper: Essential seasonings that enhance overall flavor profile.

How to Make Ina Garten’s Spaghetti Squash Arrabbiata

Step 1: Prepare Oven

Crank up your oven to a toasty 220°C / 425°F. Line a baking sheet with aluminum foil for easy cleanup.

Step 2: Slice Squash

Carefully slice each spaghetti squash in half lengthwise using a sharp knife. Gently scoop out the seeds and stringy center, creating a clean boat-like shape.

Step 3: Season Squash

• Dried oregano
• Salt
• Black pepper

Step 4: Roast to Perfection

Place squash halves cut-side up on the prepared baking sheet. Roast in the oven for 50-60 minutes until the flesh becomes tender and edges turn golden brown.

Step 5: Prepare Arrabbiata Sauce

While squash roasts, warm the spicy Arrabbiata sauce in a large pot over medium heat. Let the flavors mingle and develop.

Step 6: Combine Squash and Sauce

Once roasted, use a fork to gently scrape the squash flesh, creating spaghetti-like strands. Transfer the strands into the warm sauce and toss until well coated.

Step 7: Stuff and Top

• Fresh bocconcini
• Grated Parmesan cheese

Step 8: Final Bake

Return the stuffed squash to the oven. Bake for 10-12 minutes until the cheese melts and becomes bubbly and slightly golden.

Step 9: Garnish and Serve

Sprinkle with fresh basil leaves. Serve immediately while hot and bubbling.

Tips for a Zesty Spaghetti Squash Arrabbiata

• Slice Safely: Use a sturdy cutting board and a sharp chef's knife to cut through the tough spaghetti squash. Apply steady, controlled pressure and keep your fingers away from the blade.
• Roast for Maximum Flavor: Face the cut side upward on the baking sheet to encourage caramelization and prevent excess moisture. This technique creates a richer, more concentrated squash taste.
• Preserve Squash Structure: When scooping out the roasted squash strands, leave a thin layer (about ½ inch) attached to the skin. This helps maintain the shell's integrity and prevents it from collapsing.
• Cheese Selection Matters: Opt for fresh mozzarella or bocconcini, which melt more smoothly and provide a creamier texture compared to standard packaged mozzarella.
• Bold Seasoning Technique: Spaghetti squash has a mild profile, so layer in robust flavors through generous salt, cracked black pepper, and aromatic herbs like oregano or basil to elevate the entire dish.

Storing Ina Garten’s Spaghetti Squash Arrabbiata

• Preserve Freshness: Place cooled Spaghetti Squash Arrabbiata in vacuum-sealed bags to maximize storage life. Squeeze out excess air before sealing to prevent freezer burn and maintain optimal flavor intensity.
• Long-Term Storage: Portion the dish into individual meal-sized containers before freezing. Label each container with the date and contents, allowing quick identification and preventing food waste.
• Quick Reheating: Thaw frozen portions overnight in the refrigerator for best texture. Microwave in 30-second intervals, stirring between each interval to distribute heat evenly and prevent potential texture separation.

Creative Twists on Spaghetti Squash Arrabbiata

• Veggie Lovers' Delight: Replace bocconcini with roasted bell peppers and add sautéed spinach for an extra nutritious vegetarian version.
• Mediterranean Fusion: Incorporate crumbled feta cheese, kalamata olives, and sun-dried tomatoes to give the dish a Greek-inspired flavor profile.
• Protein Power Boost: Add ground turkey or shredded chicken to the sauce for a heartier meal with increased protein content.
• Spicy Seafood Remix: Swap Arrabbiata sauce with a creamy cajun sauce and mix in sautéed shrimp for a zesty coastal-inspired variation.

Ina Garten’s Spaghetti Squash Arrabbiata: Wrap-Up

Garten’s spaghetti squash arrabbiata embodies Italian comfort with California flair.

Mediterranean flavors dance through each roasted shell, promising delightful culinary exploration.

Passionate home chefs can recreate this restaurant-quality dish with simple ingredients and minimal technique.

Cheese melts seductively, basil whispers freshness, and spicy sauce ignites taste buds with remarkable complexity.

Signature touches elevate this recipe from ordinary to extraordinary, making dinner feel like a gourmet celebration.

Savor each forkful, share your masterpiece across social channels, and let culinary creativity inspire your next kitchen adventure.

Ina Garten Spaghetti Squash Arrabbiata Recipe

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4.6 from 10 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Ina Garten’s spaghetti squash arrabbiata delivers a spicy Mediterranean twist on classic pasta. Her signature recipe blends roasted squash strands with zesty tomato sauce, offering home cooks a healthier, flavor-packed alternative you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 medium spaghetti squashes (about 3 pounds or 1.36 kilograms each)
• 8 ounces (226 grams) fresh bocconcini (small mozzarella balls)
• 4 tablespoons (60 milliliters) freshly grated Italian Parmesan cheese

Cooking Oil and Seasonings:

• 6 tablespoons (90 milliliters) good olive oil
• 1½ teaspoons (7.5 milliliters) dried oregano, crushed in your hands
• Kosher salt
• Freshly ground black pepper

Sauce and Garnish:

• Arrabbiata Sauce (recipe follows)
• Julienned fresh basil leaves, for garnish

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Instructions

1. Prepare the oven by heating to 220°C / 425°F, ensuring a hot environment for roasting the squash.
2. Carefully slice each butternut squash lengthwise using a sharp chef’s knife, creating two even halves. Gently remove the seeds and pulp using a spoon, creating a clean cavity.
3. Arrange the squash halves cut-side up on a foil-lined baking sheet, creating a stable roasting surface.
4. Drizzle olive oil evenly across the squash flesh, using a culinary brush to ensure complete coverage. Generously sprinkle dried oregano, salt, and black pepper to enhance the vegetable’s natural flavors.
5. Roast the squash in the preheated oven for 50-60 minutes, monitoring until the flesh becomes tender and the edges develop a subtle golden-brown caramelization.
6. While the squash roasts, warm the Arrabbiata sauce in a large cooking pot over medium heat, allowing the flavors to develop and become fragrant.
7. Extract the roasted squash flesh using a spoon, leaving a thin border to maintain the shell’s structural integrity. Transfer the soft flesh directly into the simmering sauce, gently folding to create a harmonious mixture.
8. Carefully spoon the sauce-infused squash back into the original shells, creating a rustic and appetizing presentation.
9. Distribute fresh bocconcini cheese over the filled squash halves, followed by a light dusting of grated Parmesan cheese for additional depth of flavor.
10. Return the filled squash to the oven for an additional 10-12 minutes, allowing the cheese to melt and become delightfully bubbly.
11. Remove from the oven and garnish with fresh basil leaves, creating a vibrant and aromatic finishing touch.
12. Serve immediately while hot, presenting a delectable combination of roasted squash and melted cheese.

Notes

• Carefully slice through the thick squash skin using a robust chef’s knife, applying steady pressure to prevent slipping and ensure safety during preparation.
• Position the sliced squash cut-side up on the baking sheet to allow natural caramelization and prevent excess moisture from accumulating during roasting.
• Gently scoop out the seeds, leaving a thin squash border around the shell to maintain structural integrity when reintroducing the delicious filling.
• Select premium bocconcini or fresh mozzarella balls for superior melting quality and a luxuriously creamy texture that elevates the entire dish.
• Generously layer herbs and spices like oregano, salt, and black pepper to transform the squash’s mild flavor profile into a vibrant, memorable meal.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 of 4 servings
• Calories: 392
• Sugar: 5g
• Sodium: 298mg
• Fat: 34g
• Saturated Fat: 8g
• Carbohydrates: 11g
• Fiber: 3g
• Protein: 13g
• Cholesterol: 22mg