Spaghetti Squash with Fresh Tomato Arrabbiata

Butternut, acorn, and yellow are the typical squashes that most people have eaten. However there is a delicious and spectacular squash that people may not have even tried. This would be spaghetti squash. When cooked, the flesh of this squash resembles spaghetti in both appearance and texture. It is a great pasta replacement for those who are gluten intolerant, are looking for a pasta alternative, or are looking for a lower calorie option.

Arrabbiata is a traditional Italian sauce, and arrabbiata means 'angry' in Italian. It is a combination of tomatoes, garlic, and hot peppers. Sometimes, as in this recipe, basil is added to the recipe. Others choose to simply garnish with some parsley, but I find that the basil offers a nice sweet flavor to accompany the heat from the red pepper.

Ingredients: Servings: 4
2 - large spaghetti squash (approximately 2 lbs)
8-10 - Roma tomatoes
8-10 - fresh basil leaves
1.5 Tbsp - Pastamore Kettle Roasted Garlic Oil
1/4-1/2 tsp - red pepper flakes
As needed - vegetable oil
As garnish - basil leaves

Directions:
1. Preheat the oven to 400° F. Using a large, sharp knife, slice the spaghetti squash in half length-wise. Using a spoon, remove the seeds and stringy flesh from the hole in the squash. Drizzle the flesh side of the squash with vegetable oil and rub to coat evenly. Season with salt and black pepper. Once the oven is preheat, place the squash skin side up on 1-2 oven safe baking sheets. The squash will cook in 30-45 minutes. (The squash is done when fork tender, and the flesh removes easily with a fork.)

2. While the squash is in the oven dice the tomatoes into 1/4" x 1/4" pieces. Set these to the side. Dice the onion into 1/8" x 1/8 " pieces, and again set to the side. The sauce will be created once the squash come out of the oven.

3. Once the squash have been removed from the oven turn them over on the baking sheet using a fork so that the flesh side is facing up, place to the side. Place a large saute pan on the stove over medium-high heat. Once the pan is hot add 1 Tbsp of vegetable oil. Once the pan is hot add the onions and red pepper flakes and allow to cook (stir often). If the onions color too quickly turn the heat down to medium. Once the onions are tender add the tomatoes to the pan. Reduce the tomato sauce until it has reached a normal pasta sauce consistency, stirring often. (The heat may need to be increased to reduce the sauce)

4. While the sauce is reducing, remove the flesh of the spaghetti squash using a fork. Using a raking motion, the flesh will come right out of the skin. Place the squash in a bowl and set to the side.

5. Once the sauce has reached the desired consistency remove from the heat. Chiffonade the basil leaves, and then cut them cross-ways two to three times. Add them to the pan. Then add the 1.5 Tbsp of Pastamore Kettle Roasted Garlic Oil. Mix well and season with salt and pepper (the heat can also be increased by adding more red pepper flakes).

6. Place the spaghetti squash on the plate, and then top with the hot sauce. Garnish with a leaf of basil.