I'm Basic (with a capital "B") when it comes to loving Fall, but I'm not super into pumpkin spice-related things. I love squash and gourds and apples and pears and so many of the other things that the cooler weather brings. And, of course, spaghetti squash is no exception.
I'm a lover of homemade pasta - don't get me wrong – but there's something guilt-free and refreshing about spaghetti squash. It allows you to convey your favorite pasta toppings with a vegetable, instead of gluten, which certainly has its place.
I find that a spicy arrabbiata with the addition of artichoke hearts is a great balance to the sweetness of the spaghetti squash – and the artichokes add an additional heartiness. It's a super simple sauce to put together while the spaghetti squash cooks, and it's a pretty amazing thing to have for leftovers.
This recipe serves 4 people.
What you need
1 2-3 lb spaghetti squash
1 tsp salt
1 small shallot, finely chopped
1 6 oz jar or can of marinated and quartered artichoke hearts, drained
1 clove of garlic, minced
1 6 oz can tomato paste
1 tbsp chili flakes
1 14.5 oz can chopped tomatoes, preferably San Marzano
Flaky sea salt, like Maldon, to finish
Parmigiano Reggiano, freshly grated, to finish
How to do it
For the spaghetti squash
Preheat oven to 400-degrees F.
Slice spaghetti squash in half long-ways, and use a spoon to scrape out the seeds.
Rub a 1 tablespoon of olive oil on each cut-side of the squash, then sprinkle a pinch of salt on each cut-side of the squash.
Place the squash cut-side down on a baking sheet covered in foil.
Bake the spaghetti squash for 40 minutes.
Allow the spaghetti squash to cool on the pan for 10 minutes before flipping over. Use a fork to fluff the spaghetti squash to release any excess moisture (watery spaghetti squash is disgusting).
For the artichoke arrabbiata
Add 2 tablespoons of olive oil to a large sauté pan over medium heat. Add shallots to the pan and cook for about 1 1/2 minutes to soften.
Add artichoke hearts and minced garlic to the pan and cook for 2 minutes.
Stir in tomato paste and chili flakes, coating the artichoke hearts, and cooking until fragrant - about 3-4 minutes.
Finally, add the chopped tomatoes. Cover the pan immediately and remove from the heat.
To serve, use a fork to scrape spaghetti squash into bowls. Top with a large spoonful of artichoke arrabbiata, a hefty grate of Parmigiano Reggiano and a large pinch of flaky sea salt.
Store leftover spaghetti squash and arrabbiata sauce separately in airtight containers in the fridge for up to a week.