Appetizer Recipes

Spaghetti Squash Arrabbiata

Spaghetti Squash Arrabbiata



Spaghetti Squash Arrabbiata

Serves: 4


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


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.