Skip to main content
BROWSE

View Recipe

SPAGHETTI SQUASH ARRABBIATA

Serves : 4
INGREDIENTS
  • 1 small spaghetti squash cut in half lengthwise seeds and strings removed
  • 1 tablespoon Napa Valley organic olive oil
  • 1 large clove Melissas organic garlic sliced
  • 1/4 teaspoon red pepper flakes
  • 7 to 10 fresh basil leaves
  • 1 12 ounce bag Nature Sweet cherry tomatoes quartered whole halved
  • 1/4 teaspoon kosher salt
DIRECTIONS

Preheat oven to 400 Fahrenheit. Place squash cut side down on a baking sheet and cook 30 minutes, or until tender when pierced with a fork.

When squash is done, use a fork to scrape the spaghetti like flesh into a large bowl.

Heat oil in a small frying pan over medium heat. Add the garlic and red pepper flakes. Cook 2 minutes, stirring occasionally. Add basil leaves and tomatoes and season with salt. Cook 1 minute, until slightly softened, stirring occasionally. Remove from heat. Discard basil leaves.

Toss squash with sauce and serve immediately.