Spicy Garlic Italian Spaghetti Squash

Have you have the new Rao’s Arrabbiata sauces? They’re so spicy and so delicious - just the perfect amount of heat. I have been using them on everything - including this spaghetti squash!

The older I get, the spicier I like my food. I’m sure it has something to do with my taste buds dying or something sad like that, but I don’t care; spicy food rocks my world. For this recipe, I use Rao’s Arrabbiata Marinara.

INGREDIENTS

1 tablespoon Italian seasoning
salt & pepper to taste
1/2 tsp garlic powder
2 cups spicy marinara sauce
1/3 cup grated Parmesan cheese
1 cup shredded fontina cheese
1 cup shredded provolone cheese
1/2 cup shredded mozzarella, or creamy gouda
1/4 cup fresh basil, roughly chopped

DIRECTIONS

  • Preheat the oven to 425° F.

  • Place the squash in a baking dish and rub with 1 tablespoon of olive oil. Sprinkle with Italian seasoning. Season with salt, pepper, and garlic powder. Bake 15 minutes.

  • Remove the squash from the oven and sprinkle each with mozzarella cheese. Divide the spicy sauce (I use Rao’s Arrabbiata Marinara) between the squash. Top with the fontina and provolone cheese. Bake the squash another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.

  • Use a fork to scrape the squash into strands, mixing the cheese with the squash.

Marie KellyMilford Kitchenspaghetti squash, dinner, marinara, spicy, garlic, italian, cheese, mozzarella, provolone, fontina, parmesanComment