032: Spaghetti Squash Arrabiata
Made by Vicky Lewis - Member of the Plant Based Challenge
Time: 75 mins
Servings: 3
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.
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