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Spaghetti Squash Arrabiata

Updated: Dec 17, 2017


With minimal effort and maximum flavor, this gluten free, *dairy free recipe is utterly delicious!

1 spaghetti squash

2 pounds plum tomatoes, quartered

1 ½ cups chopped onions (about 2 small or one large)

4 slices raw bacon, coarsely chopped

2-4 cloves of garlic (cook’s choice)

1 T red wine vinegar

1 ½ t dried basil

1 ½ t dried oregano

2 t tomatoe paste

1 t salt

½ t pepper

½ t red pepper flakes

Chopped fresh parsley for garnish

Optional: *¼ cup parmesan cheese, though this precludes the “dairy free”

· Prepare squash: remove 1” of stem end, then cut squash in half lengthwise. Scrape out seeds, turn halves upside down onto plate, and microwave till very tender, approximately 15 minutes. Flesh should be soft, and very easy to scoop out into soft strands. Hint: cook earlier in the day, so it has plenty of time to cool before you try to handle it. Then, about an hour before supper, prepare sauce.

· Prepare sauce: Cover cookie sheet with foil and spray with oil. Toss together tomatoes, onions, bacon & garlic and spread over pan. Roast, uncovered, at 400 for 15 minutes. Add vinegar, basil, and oregano, and roast for another 15 minutes.

· Transfer mixture to food processor, add tomatoe paste, salt, and peppers, and puree till smooth.

· Pour into pot, bring to boil, and simmer about 5 minutes. Stir in squash, heat through, and serve with parmesan cheese and parsley.

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