ROASTED SPAGHETTI SQUASH
I love this recipe, it’s a great comfort food indulgence without any of the guilt. The Arrabbiata sauce is really versatile and works well with so many dishes. It’s freezer friendly so I like to cook this sauce batches for when I want to throw a quick and tasty meal together.
Tip: I freeze this sauce in ½ cup portions in plastic zip lock sandwich bags which I flatten before freezing. This way they defrost so much faster!
For the Spaghetti SquashIngredients
Medium size spaghetti squash
Olive oil (preferably homemade garlic infused olive oil)
Salt and pepper to taste
Fresh parmesan cheese
JF Universal Salt to taste
Cut the spaghetti squash in half (lengthwise from stem to tail)
Use a large metal spoon to remove all of the seeds.
Place on a parchment lined baking sheet and drizzle with homemade garlic infused olive oil. Add salt and pepper.
Roast for approx one hour at 400 degrees
Let cool and use a fork to scoop strings out of squash
Season with salt and pepper and finely grated parmesan cheese to taste
To serve, twirl the squash into pile and top with sauce.
For the Arrabbiata Sauce
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon organic sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 cans organic peeled and diced tomatoes
2 tablespoons chopped fresh parsley
Heat oil in a large skillet or saucepan over medium heat.
Sautee onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil.
Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over your spaghetti squash.
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