Spaghetti Squash Diavolo

Spaghetti Squash Diavolo
  • 4 servings
  • 0:05 Preparation
  • 1:05 Cooking
  • 1:10 Total Time


Add all
  • 1

    spaghetti squash

  • 2 Tbsp.
    (30 mL)

    garlic butter

  • 400 mL

    Diavolo sauce

  • grated parmesan cheese as needed


Preheat oven to 350°F (180°C).

Halve squash lengthways and scoop out seeds.

Divide garlic butter between squash halves.

Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.

Heat Diavolo sauce.

Transfer squash strands to a serving dish, top with sauce and sprinkle with Parmesan.

Source: Chef Robert Villeneuve

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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© Société des alcools du Québec, 2007