029: Spaghetti Squash Arrabiata

Made by Vicky Lewis - Member off the 60 Day Plant Based Challenge

029: Spaghetti Squash Arrabiata

Ingredients

1 large (3-pound) spaghetti squash, cut in half

3 garlic cloves, minced

3 cups fresh, or jarred tomatoes, finely minced

2 Tbs. Tomato paste

1 tsp. Balsamic vinegar

1 tsp. White miso paste

1 tsp. Dried basil

Half a teaspoon red pepper flakes, or to taste

Savory spice Blend

One fourth cup minced fresh parsley

Ground pepper to taste

Instructions:

1. Preheat the oven to 350 degrees. Place the squash halves in a large baking dish, cut side up. Add 1 to 2 inches of water and tightly cover the dish. Bake until tender 45 to 60 minutes.

   
   

2. While squash is baking, make the sauce in a large skillet. Heat 2 tablespoons of water over medium heat. Add the garlic and cook for 1 minute to soften. Stir in all the remaining ingredients and cook for 5 minutes longer. Keep warm.

   
   

3. When the squash is done baking, remove and discard its seeds. Use a fork to scrape the squash in strands and place in a large bowl. Add the sauce and toss gently to combine and serve.