Spaghetti squash with arrabbiata sauce

Spaghetti squash differs from other varieties of squash in that when it is cooked its flesh comes away in spaghetti-like strands. Spaghetti squash is usually ivory or yellow in colour, but some varieties are striped. Choose fruit that is firm with a smooth skin.

From l’Encyclopédie visuelle des aliments

Ingredients for 4 portions

  • 1 spaghetti squash, cut in half
  • 45 ml (3 tbsp) olive oil
  • 4 cloves garlic, chopped
  • 2 ml (1/2 tsp) crushed chili pepper
  • Salt to taste
  • 796 ml (28 oz) canned tomato puree
  • Grated parmesan cheese

Preparation

  1. Preheat the oven to 180°C (350°F).
  2. Place the two halves of squash in an ovenproof dish, cut side down.
  3. Bake for 30-40 minutes until tender.
  4. Remove the seeds and, using a fork, separate the ribbons of flesh to make “spaghetti”.
  5. For the sauce: heat the olive oil over a medium heat, add the chopped garlic and fry gently without letting it brown. Add the chilli flakes and stir for a few minutes.
  6. Add the tomato puree and leave to simmer for 20 minutes until the sauce thickens. Season to taste.
  7. Pour the sauce over the spaghetti and sprinkle with parmesan cheese.

Source : Metro

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