Recipe
Spaghetti Squash Arrabbiata (inspired by Ina Garten's Spaghetti Squash Arrabbiata recipe in her new cookbook "Modern Comfort Food"
Serves 4

Ingredients
Arrabbiata Sauce
1/4 cup extra-virgin olive oil
14-16 cloves of garlic, very thinly sliced
1 (28 ounce) can San Marzano crushed tomatoes
1 (28 ounce) can San Marzano diced tomatoes
2-3 Tablespoons granulated sugar (strongly recommend using 3 Tablespoons)
2-3 teaspoon Kosher salt
1/2 to 1 teaspoon Aleppo pepper (or crushed red pepper flakes)
10-12 fresh basil leaves, sliced into slivers

Spaghetti Squash Arrabbiata
2 medium sized spaghetti squashes (approximately 3 pounds each)
6 Tablespoons extra-virgin olive oil plus more for brushing outside of the squash
1 1/2 teaspoons dried oregano
4 teaspoons Kosher salt
1 1/2 teaspoon black pepper
Marinara Sauce (recipe follows)
8 ounces fresh mozzarella cut into 1 inch pieces or fresh bocconcini
4 Tablespoons freshly grated Parmigiano-Reggiano
8-10 fresh basil leaves, julienned

Directions
Arrabbiata Sauce
1. Heat extra virgin olive oil in a heavy deep saucepan. Add garlic slices and cook until lightly browned.
2. Add crushed and diced tomatoes. Bring mixture to a boil.
3. Reduce heat to a simmer and add Kosher salt, Aleppo pepper, and sugar. Cook for at least 30 minutes (but up to 50 minutes) until sauce has slightly thickened.
4. Add slivered basil to sauce in last five minutes of simmering.

Spaghetti Squash Arrabbiata
1. Preheat oven to 425 degrees (F).
2. Using a sharp knife, cut each squash in half lengthwise. Begin by inserting the tip of a large chef's knife into the side of the squash and then cutting all the way through. Note: Just be careful when cutting this very hard shelled gourd.
3. Remove seeds and place the squash cut side up on a large, rimmed baking sheet.
4. Mix together the dried oregano, Kosher salt, and black pepper.
5. Brush the sides of squash with olive oil.
6. Divide the 6 Tablespoons of olive oil between the four squash halves.
7. Evenly sprinkle the oregano/salt/pepper mixture over each squash half.
8. Roast the squash for 50-60 minutes or until the flesh is tender and edges are beginning to brown.
9. Reheat the marinara sauce.
10. Scoop out almost all of the spaghetti squash (leaving 1/2 inch border of the squash in the shells) and place in a large bowl.
11. Ladle the hot sauce into the bowl of the squash until the desired consistency. Note: You may end up an extra 1 to 1 1/2 cups of sauce.
12. Spoon the mixture back into the shells.
13. Evenly divide the mozzarella cheese between the four squash halves.
14. Sprinkle with the grated Parmigiano-Reggiano.
15. Bake for 12-15 minutes or until the squash is hot and the cheese has melted.
16. Top the baked squash with some julienned basil and serve immediately.