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Spaghetti Squash All'Arrabiata https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-sauce-arrabiata-4985.jpg PT15M PT40M PT55M
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.
4
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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
Spaghetti Squash All'Arrabiata

Spaghetti Squash All'Arrabiata

Rate this recipe
6 Votes
  • Gluten-free
4
Spaghetti Squash All'Arrabiata
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

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Ingredients

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  • 1
    spaghetti squash, halved
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    $3.99 ea.

    400 g SWEET POTATOES, BUTTERNUT SQUASH OR TURNIP


  • 3 Tbsp.
    (45 mL)
    olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 4
    garlic cloves, chopped
  • 1/2 tsp.
    (2 mL)
    crushed chilli pepper
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    STUFFED SWEET MINI PEPPERS OR MUSHROOMS VALUE PACK

    STUFFED SWEET MINI PEPPERS OR MUSHROOMS VALUE PACK

    $4.99 /lb

    11.00/kg



  • Salt to taste
  • 28 oz
    (796 mL)
    tomato purée
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    283 g PRODUCT OF ONTARIO OR MEXICO


    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    SEEDLESS CUCUMBERS PRODUCT OF ONTARIO, CANADA NO. 1 GRADE, 1.69 EA., EXTRA LARGE BEEFSTEAK TOMATOES PRODUCT OF ONTARIO, 1.69/LB, 3.73/KG

    $1.69 ea. or /lb



  • grated Parmesan to garnish
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Preparation

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

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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