Arrabiata is an Italian sauce prepared with tomatoes, onions, garlic and chili peppers. This sauce is mildly spicy and can be served with pasta, shrimp or vegetables. I love a little heat in most of my food and this sauce really perks up the flavors of almost anything, but especially spaghetti squash.
Spaghetti Squash Arrabbiata is a simple preparation of pureed canned tomatoes cooked with herbs and spices creating a zesty topping for this winter vegetable. The sauce enrobes the strands of squash just like regular pasta noodles, but with more of an aromatic vibe.
I cook the squash in the microwave for 20 minutes for easy removal from the skin. The entire dish is tossed together and served family style, either as a side dish or a main vegetarian entree. This Arrabbiata is perfect for cooler evenings because the heat really warms your palate and heart.
1 medium spaghetti squash
14.5 ounces fire roasted tomatoes
1 small white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/3 cup parmesan cheese
1. Slice squash in half and remove seeds. Place in a microwave safe dish and add 1 cup water to bottom of bowl. Cover with plastic wrap and microwave on high for 20 minutes. Remove from microwave and drain water from bowl. Using a fork and tongs, scrap the strands of squash from skin. Discard skin.
2. In a saucepan over medium heat, add 2 teaspoons olive oil, diced onion and garlic. Cook for 3 minutes or until translucent. Add oregano, red pepper flakes and 1 teaspoon salt, stir. Pulse tomatoes in a food processor for 30 seconds.
3. Pour tomato sauce over onion mixture and stir. Turn heat to simmer and cover pan with lid. Cook sauce for 20 minutes. Remove lid and add cooked squash, toss to combine. Place Spaghetti Squash Arrabbiata in a serving platter and sprinkle with parmesan. Enjoy!