Ina's Spaghetti Squash Arrabbiata
Ready for this one? I’ve never made Spaghetti Squash before. There! I said it! I can’t believe what I’ve been missing. The way this was roasted and filled with the sauce, it felt like we were eating pasta (I even told my kids that’s what it was...shh!). This one is pretty special and I’m so excited to make it again.
Let's break it down.
PREP
The sauce and the squash can be made in tandem, which makes this much simpler than I had anticipated. Also, you can make the sauce ahead of time and refrigerate to save you time in the kitchen at dinner time. The squash, itself, could not have been simpler, and as long as you have a blender, the sauce is just as easy.
COOK
The most difficult part will be ensuring that the garlic doesn’t char and just gets to a nice golden brown color. Once you’ve achieved that, it’s easy peasy. I expected the squash to be difficult to scoop out, but after roasting it, it was tender and easy to scoop with a regular spoon.
REVIEW
My husband and I were beyond pleasantly surprised with this and are very much looking forward to me making it again. Despite telling the kids that this was pasta, they didn’t enjoy it as much as I’d hoped. That said, the sauce was a HUGE win and I’m already thinking through the different meals I can make with that, alone.
