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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.
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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
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    spaghetti squash, halved
  • 3 Tbsp.
    (45 mL)
    olive oil
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  • 4
    garlic cloves, chopped
  • 1/2 tsp.
    (2 mL)
    crushed chilli pepper

  • Salt to taste
  • 28 oz
    (796 mL)
    tomato purée
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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    COCKTAIL TOMATOES

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    TOMATOES ON THE VINE

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    PRODUCT OF ONTARIO 3.73/kg



  • grated Parmesan to garnish
Imprimer ma sélection

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

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