Spaghetti Squash with Sausage Arrabbiata Sauce
Servings 4
Ingredients
- 1 spaghetti squash (about 2 pounds)
- 1 pound ground pork
- 3 ounces pancetta chopped
- 1 medium onion chopped
- 3 cups Roma (plum) tomatoes seeded and coarsely chopped
- 1/2 cup Whole30-compatible roasted red peppers drained and chopped
- 4 cloves garlic minced
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds finely crushed (optional)
- 1/4 cup fresh basil chopped
- 1 tablespoon extra-virgin olive oil
Instructions
- CUT the squash in half lengthwise. Scrape out the seeds and strings.
- PLACE the squash halves, cut sides down, in a 2-quart rectangular microwave-safe baking dish. Add 1/2 cup water to the dish.
- MICROWAVE, uncovered, on high until the squash is tender, 14 to 16 minutes. Let the squash stand until cool enough to handle.
- MEANWHILE in a large skillet, cook the ground pork, pancetta, and onion over medium-high heat, stirring until the pork is no longer pink. Drain off the fat.
- ADD the tomatoes, roasted peppers, garlic, Italian seasoning, salt, pepper flakes, and fennel seeds (if using).
- COVER and cook over medium heat, stirring occasionally, until the tomatoes are softened, 4 to 5 minutes.
- UNCOVER and continue to cook, stirring and mashing with a spatula, until the mixture is saucy and well combined, 3 to 4 minutes more. Remove from the heat, and stir in the basil.
- USE a fork to scrape the squash flesh into a medium bowl. Drizzle with the olive oil and season lightly with salt, tossing gently to coat.
- SPOON the arrabbiata sauce over the squash and serve.
Notes
If fresh tomatoes are not in season, substitute 1 can (28 ounces) Whole30-compatible no-salt-added diced tomatoes.