Ina Garten’s Spaghetti Squash Arrabbiata is made with spaghetti squash, olive oil, oregano, bocconcini, Parmesan, basil, and arrabbiata sauce. This delicious Spaghetti Squash Arrabbiata recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
This Spaghetti Squash Arrabbiata Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 2 medium spaghetti squashes (about 3 pounds each)
- 6 tablespoons good olive oil
- 1½ teaspoons dried oregano, crushed in your hands
- Kosher salt and freshly ground black pepper
- Arrabbiata Sauce (recipe follows)
- 8 ounces fresh bocconcini (small mozzarella balls)
- 4 tablespoons freshly grated Italian Parmesan cheese
- Julienned fresh basil leaves, for garnish
How To Make Spaghetti Squash Arrabbiata?
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the squash: Slice each squash in half lengthwise by inserting a large knife into the side, then split in half. Remove the seeds and place the halves cut-side up on a foil-lined baking sheet.
- Season the squash: Divide the olive oil among the halves, brushing the cut sides evenly. Sprinkle with oregano, 4 teaspoons of salt, and 1½ teaspoons of pepper.
- Roast the squash: Roast for 50-60 minutes, until the flesh is tender and edges are browning slightly.
- Reheat the sauce: While the squash roasts, reheat your Arrabbiata Sauce in a large pot.
- Scoop and mix: Once the squash is roasted, scoop out the flesh, leaving a ½-inch border in the shells. Transfer the flesh to the pot with the sauce and toss to combine.
- Fill the squash: Spoon the squash mixture back into the shells. Top each with bocconcini and sprinkle with Parmesan cheese.
- Bake again: Return the filled squash halves to the oven and bake for 10-12 minutes, until the bocconcini melts and is bubbly.
- Garnish and serve: Garnish with fresh basil leaves and serve hot.
Recipe Tips:
- Cut the squash carefully : Spaghetti squash can be tough to cut. Use a large, sharp knife and make slow, steady cuts to avoid accidents.
- Roast squash face-up : Roasting the squash with the cut side facing up helps it caramelize and keeps it from becoming watery.
- Don’t over-scoop the squash : Leave a small border of squash in the shell (about ½ inch) to keep the squash sturdy when adding the filling back in.
- Use fresh mozzarella : Bocconcini or fresh mozzarella balls melt better and give the dish a creamy texture, enhancing the flavor.
- Season generously : Since spaghetti squash has a mild flavor, be sure to season it well with salt, pepper, and oregano to bring out the best taste.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Spaghetti Squash Arrabbiata cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: After cooling to room temperature, transfer the Spaghetti Squash Arrabbiata to a freezer-safe container and freeze for up to 2 months.
- Reheat: Preheat the oven to 180°C / 350°F. Place the spaghetti squash in an oven-safe dish and cover with foil. Reheat for 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 392
- Total Fat: 34g
- Saturated Fat: 8g
- Cholesterol: 22mg
- Sodium: 298mg
- Potassium: 250mg
- Total Carbohydrate: 11g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 13g
Try More Ina Garten Recipe:
- Ina Garten Truffled Mac & Cheese
- Ina Garten Spring Green Spaghetti Carbonara
- Ina Garten Baked Rigatoni With Lamb Ragù
- Ina Garten Fresh Crab & Pea Risotto
Ina Garten Spaghetti Squash Arrabbiata
Description
Ina Garten’s Spaghetti Squash Arrabbiata is made with spaghetti squash, olive oil, oregano, bocconcini, Parmesan, basil, and arrabbiata sauce. This delicious Spaghetti Squash Arrabbiata recipe creates a hearty dinner that takes about 1 hour and 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 220°C / 425°F.
- Prepare the squash: Slice each squash in half lengthwise by inserting a large knife into the side, then split in half. Remove the seeds and place the halves cut-side up on a foil-lined baking sheet.
- Season the squash: Divide the olive oil among the halves, brushing the cut sides evenly. Sprinkle with oregano, 4 teaspoons of salt, and 1½ teaspoons of pepper.
- Roast the squash: Roast for 50-60 minutes, until the flesh is tender and edges are browning slightly.
- Reheat the sauce: While the squash roasts, reheat your Arrabbiata Sauce in a large pot.
- Scoop and mix: Once the squash is roasted, scoop out the flesh, leaving a ½-inch border in the shells. Transfer the flesh to the pot with the sauce and toss to combine.
- Fill the squash: Spoon the squash mixture back into the shells. Top each with bocconcini and sprinkle with Parmesan cheese.
- Bake again: Return the filled squash halves to the oven and bake for 10-12 minutes, until the bocconcini melts and is bubbly.
- Garnish and serve: Garnish with fresh basil leaves and serve hot.
Notes
- Cut the squash carefully : Spaghetti squash can be tough to cut. Use a large, sharp knife and make slow, steady cuts to avoid accidents.
- Roast squash face-up : Roasting the squash with the cut side facing up helps it caramelize and keeps it from becoming watery.
- Don’t over-scoop the squash : Leave a small border of squash in the shell (about ½ inch) to keep the squash sturdy when adding the filling back in.
- Use fresh mozzarella : Bocconcini or fresh mozzarella balls melt better and give the dish a creamy texture, enhancing the flavor.
- Season generously : Since spaghetti squash has a mild flavor, be sure to season it well with salt, pepper, and oregano to bring out the best taste.
Ina Garten Spaghetti Squash Arrabbiata