Sunday Supper {Spaghetti Squash Arrabbiata}

I am always on the look-out for meat free suppers to enjoy during Lent, and this one will definitely be added to our favorites! It was delicious and everyone enjoyed it. The sauce would be divine over any pasta, if spaghetti squash isn’t your jam. In fact, John cooked an entire box of fettuccine for the base of his supper. :-) The sauce is spicy, so cut back on the red pepper if desired.

Spaghetti Squash Arrabbiata

Modern Comfort Food
Serves 4-ish

Arrabbiata Sauce

• 2/3 cup good olive oil (I used 1/3 cup)
• 1 cup whole peeled garlic cloves (2 to 3 heads of garlic)
• 2 (28-ounce) cans whole peeled Italian plum tomatoes, preferably San Marzano, drained
• 2 teaspoons whole fennel seeds, chopped
• 1 teaspoon crushed red pepper flakes
• 1/3 cup dry Italian red wine, such as Chianti
• Kosher salt and freshly ground black pepper
• 1/4 cup julienned fresh basil leaves

Directions

1. In a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned. Watch closely so it doesn’t burn.
2. Meanwhile, place the tomatoes in a food processor fitted with the steel blade and pulse until roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again just to chop the garlic.
3. Pour the tomato mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Off the heat stir in the basil and taste for seasonings.

Note: I added the tomatoes straight to the pot with the garlic and used an immersion blender to complete step 2.

Spaghetti Squash Arrabbiata

• 2 medium spaghetti squash (about 3 pounds each)
• 6 tablespoons good olive oil (I used 3 T)
• 1 1/2 teaspoons dried oregano, crushed in your hands
• Kosher salt and freshly ground black pepper
• Arrabbiata sauce
• 8 ounces fresh bocconcini (small mozzarella balls)
• 4 tablespoons freshly grated Italian parmesan cheese
• Julienned fresh basil leaves, for garnish

Directions

1. Preheat the oven to 425 degrees.
2. Cut each squash in half lengthwise, starting by plunging the tip of a large chef’s knife into the side of the squash, then banging the squash and knife on a cutting board to split the squash in half. Remove the seeds and place the squash, cut sides up, on a sheet pan lined with aluminum foil. Divide the olive oil among the 4 halves, then brush the cut sides of the squash with the oil. Sprinkle the squash with the oregano, 4 teaspoons salt, and 1 1/2 teaspoons pepper. Roast for 50 minutes to one hour, until the flesh is tender and the edges are beginning to brown.
3. Reheat the Arrabbiata Sauce in a large pot. Scoop out almost all of the spaghetti squash (leaving a 1/2-inch border of squash in the shells) and transfer it to the pot with the sauce. Toss well. Spoon the mixture back into the shells and distribute the bocconcini on the 4 squash halves. Sprinkle with the Parmesan and bake for 10 to 12 minutes, until the squash is hot and the bocconcini are melted. Sprinkle with the basil and serve hot.

Note: I always half the oil in Ina’s recipes, and did the same in both parts of this recipe.

Other Meat Free Meals

The past two years I shared our favorites Lenten suppers. HERE and HERE

Favorite Meat Free Dishes for Lent

Favorite Lenten Dinners Part 2

Happy Sunday to all! I am headed out for a crafter-noon with some girl friends and am very much looking forward to it!

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