Ina Garten Spaghetti Squash Arrabbiata

Ina Garten spaghetti squash arrabbiata is an easy vegetarian dinner made with roasted spaghetti squash, spicy tomato sauce and melted bocconcini, ready in 1 hour 30 minutes. This gluten-free weeknight dinner fits fall, family dinner nights and cozy Sunday suppers, since it bakes right in the squash shells.

Scoop out almost all the squash but leave a half-inch border in each shell, because that border holds the stuffed filling together. Dig out too much and the shells collapse into a floppy mess.

Ina Garten says spaghetti squash has little flavor on its own, so she treats it like pasta and tosses it right into a spicy arrabbiata sauce. The result tastes like chicken parmesan, only vegetarian and gluten-free, which is why this version feels so comforting.

Source: Modern Comfort Food (2020)

Ina Garten Spaghetti Squash Arrabbiata

0.0 from 0 votes

Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

420

kcal

Roasted spaghetti squash strands soak up a spicy tomato sauce inside crisp-edged shells. Once baked, the bocconcini melt into soft white pools under a scatter of fresh basil.

Ingredients

• 2 medium spaghetti squashes (about 3 pounds each)
  

• 6 tablespoons good olive oil
  

• 1 1/2 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) (see note)
  

• 4 tablespoons freshly grated Italian Parmesan cheese
  

• Julienned fresh basil leaves, for garnish
  

Directions

• Preheat the oven: Preheat the oven to 425°F. That way it is fully hot by the time the squash is ready to roast.
• Split the squash: Plunge the tip of a large chef's knife into the side of each squash, then bang the squash and knife on a cutting board. That splits it in half lengthwise, so scoop out the seeds and set the halves cut side up on a sheet pan lined with aluminum foil.
• Season the squash: Divide the 6 tablespoons olive oil among the 4 halves and brush it over the cut sides. Then sprinkle with 1 1/2 teaspoons oregano crushed in your hands, 4 teaspoons salt and 1 1/2 teaspoons pepper.
• Roast until tender: Roast the squash for 50 minutes to 1 hour. It is ready when the flesh is tender and the edges are beginning to brown.
• Toss with sauce: Reheat the Arrabbiata Sauce in a large pot. Scoop out almost all the squash, leaving a 1/2-inch border in the shells, then add it to the sauce and toss well.
• Fill the shells: Spoon the squash and sauce mixture back into the shells. Then divide the 8 ounces bocconcini among the 4 halves and sprinkle with the 4 tablespoons Parmesan.
• Bake and garnish: Bake for 10 to 12 minutes, until the squash is hot and the bocconcini are melted. Sprinkle with julienned basil and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Lodge 6-quart enameled Dutch oven, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use if I can't find bocconcini?

Sliced salted fresh mozzarella works just as well, according to Ina Garten. Lay the slices over the filling so they melt into the same creamy layer.

How do I store leftover stuffed spaghetti squash?

Cover the leftover halves and keep them in the fridge for a few days. Reheat them in a hot oven so the edges stay crisp, since the microwave tends to make the squash watery.

Can I make this ahead of time?

You can roast the squash and make the sauce earlier, then fill and bake when you are ready to eat. Keeping the two apart until the last bake helps the shells hold their shape.

Can I use a different pan or a different way to cut the squash?

A sturdy rimmed sheet pan lined with foil is what the recipe uses, and it makes cleanup easy. If the squash is hard to split, a heavy chef's knife and a firm bang on the cutting board does the job.

What is the biggest mistake with this recipe?

Scooping out every bit of squash is the common slip, because the shells then lose their structure. Leave that 1/2-inch border so each half holds the filling.