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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating to 220°C / 425°F, ensuring a hot environment for roasting the squash.
- 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.
- Arrange the squash halves cut-side up on a foil-lined baking sheet, creating a stable roasting surface.
- 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.
- 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.
- While the squash roasts, warm the Arrabbiata sauce in a large cooking pot over medium heat, allowing the flavors to develop and become fragrant.
- 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.
- Carefully spoon the sauce-infused squash back into the original shells, creating a rustic and appetizing presentation.
- Distribute fresh bocconcini cheese over the filled squash halves, followed by a light dusting of grated Parmesan cheese for additional depth of flavor.
- Return the filled squash to the oven for an additional 10-12 minutes, allowing the cheese to melt and become delightfully bubbly.
- Remove from the oven and garnish with fresh basil leaves, creating a vibrant and aromatic finishing touch.
- 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