Arrabiata is an Italian sauce prepared with tomatoes, onions, garlic and chili peppers. This sauce is mildly spicy and it is usually served over plain pasta, but sometimes served with shrimp or vegetables. This zesty sauce is different than traditional marinara because it really perks up flavor of anything it’s paired with, especially spaghetti squash.
In this recipe there is a simple preparation of pureed canned tomatoes cooked with herbs and spices creating a zesty topping for this winter vegetable. The sauce clings to the strands of squash like peanut butter on a dog’s tongue while the aromatics waft from the bowl.
I cook the squash in the microwave for 20 minutes for easy removal from the skin and to cut down on time. The entire dish is tossed together and served family style, either as a side dish or a main vegetarian entree. This Arrabbiata sauce is perfect for cooler evenings because the heat really warms your palate and heart – you could even spoon it over fish or chicken.
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, scrape 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 in a serving platter and sprinkle with parmesan. Enjoy!