Spaghetti Squash with Homemade Arribbiata Sauce

I'm not sure why in the world it took me so incredibly long to try spaghetti squash. I mean, the stuff is pretty amazing! But the best part, is that it's a vegetable & not a carb. I know that's not a newsflash or anything, but coming from a girl who adores her pasta, I found that I actually liked it more than traditional spaghetti noodles. And that says a lot! 

Of course if I was going to be making my own spaghetti squash, then a Homemade Arribbiata Sauce would be the perfect thing to top it with. 

Disclaimer: I generally don't follow actual recipes (& if I do I always change them), so just use approximations & adjust accordingly. 

*21 Day Fix container counts will follow below the recipe*

Ingredients:

• spaghetti squash

• extra virgin olive oil

• sea salt & black pepper

• whole tomatoes

• fresh basil

• garlic cloves, peeled

• 1/4-1/2C. water, if desired

• cayenne pepper, just a pinch

• Stevia

• garlic powder

Directions: 

For the Spaghetti Squash:

• Using a sharp knife, cut off the top or bottom of the squash so that it will stand flat and secure on your cutting board.

• Slice the squash in half lengthwise.

• Using a spoon, scrape out the seeds.

• Heat oven to 375º.

• Brush the inside of each half with olive oil and sprinkle with sea salt and ground black pepper.

• Place cut-sides down on a baking sheet.

• Bake for 45-60 minutes, or until you can easily pierce the squash with a fork. (This is where you start the Arribbiata Sauce.)

•Let cool for 15 minutes, or until squash is cool enough to handle, before using a fork to scrape out the spaghetti-like strands. 

For the Homemade Arribbiata Sauce: 

• In a large pot, combine whole tomatoes (I used fresh but you can use canned if you'd like, just cut back on your simmer time), fresh basil, garlic cloves, olive oil & water if desired (although not necessary).

• Allow to simmer, covered, for one hour.

• Remove the pot from the heat & allow to cool slightly.

• Working in batches, use a food processor or a blender to puree the tomato mixture into a sauce, adding the cayenne pepper during the last batch.

• Transfer sauce back into the large pot & bring to a low boil.

• Add stevia, garlic powder, salt & pepper (and even more cayenne pepper if desired) to give yourself a slightly sweet but spicy Arribbiata Sauce.

To serve, simply top spaghetti squash with Homemade Arribbiata Sauce & sprinkle with shredded Parmesan cheese if desired. 

*21 Day Fix container count: 1-2 green (for the spaghetti squash), .5-1 purple (for the sauce) & .5-1 blue (for shredded Parmesan, if using).