Guilt free comfort food at its best. I love this recipe. It’s a great comfort food indulgence without any of the guilt. The Arrabbiata sauce is really versatile and works well with so many dishes. It’s freezer friendly so I like to cook this sauce in batches for when I want to throw a quick and tasty meal together.

Tip: I freeze this sauce in ½ cup portions in plastic zip lock bags, which I flatten before freezing. This way they defrost so much faster!

INGREDIENTS:

Spaghetti Squash:
1 medium sized squash
4 Tbsp olive oil (I like homemade garlic infused olive oil)
Fresh cracked black pepper, to taste
JF Universal Salt, to taste
Fresh parmesan cheese (sub plant-based cheese)

Arrabbiata Sauce:
1 tsp olive oil
1 cup onion, chopped
4 cloves of garlic, minced
⅜ cup red wine
1 Tbsp organic sugar
1 Tbsp fresh basil, chopped
1 tsp crushed red chili pepper flakes
2 Tbsp tomato paste
1 Tbsp lemon juice
1/2 tsp Italian seasoning
1/4 tsp fresh cracked black pepper
2 cans organic peeled and diced tomatoes
2 Tbsp fresh parsley, chopped 

PROCESS:

Preheat oven to 400º. Cut the squash in half (lengthwise from stem to tail). Use a large metal spoon to remove all of the seeds. Place on a parchment lined baking sheet and drizzle with homemade garlic infused olive oil. Add generous amounts of JF Universal Salt and fresh cracked black pepper. Roast for approximately one hour. Let cool and use a fork to scoop the 'spaghetti' strings out of the squash. Season with JF Universal Salt, fresh cracked black pepper, and finely grated parmesan cheese to taste. 

Heat the olive oil in a large skillet or saucepan over medium heat. Sauté the onion and garlic in the oil for 5 minutes. Stir in the red wine, organic sugar, fresh basil, red chili pepper flakes, tomato paste, lemon juice, Italian seasoning, black pepper and canned tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley. Ladle over your spaghetti squash.

To serve, twirl the squash into pile and top with sauce.