Spaghetti Squash All'Arrabiata

Spaghetti Squash All'Arrabiata
  • 4 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1

    spaghetti squash, halved

  • 3 Tbsp.
    (45 mL)

    olive oil

  • 4

    garlic cloves, chopped

  • 1/2 tsp.
    (2 mL)

    crushed chilli pepper

  • Salt to taste

  • 28 oz
    (796 mL)

    tomato purée

  • grated Parmesan to garnish


Preheat oven to 350°F (180°C).

Place squash cut-side down in an oven-proof dish.

Bake 30 - 40 minutes until tender.

Remove the seeds and pull a fork through the flesh to separate it into long strands.

To make the sauce, heat olive oil over medium heat and sauté garlic without browning.

Add chilli, stirring for a few minutes. Add tomato purée and simmer 20 minutes or until sauce thickens.

Season to taste. To serve, spoon sauce over squash strands and sprinkle with Parmesan.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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