Spaghetti Squash with Sausage Arrabbiata Sauce

Serves 4

The word arrabbiata means “angry” in Italian, in reference to the spiciness provided by a healthy dose of red pepper flakes in the sauce. Cut the pepper flakes to ¼ teaspoon if you don’t like things quite so hot.

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

• 1 spaghetti squash (about 2 pounds)
• 1 pound ground pork
• 3 ounces pancetta, chopped
• 1 medium onion, chopped
• 3 cups coarsely chopped seeded Roma (plum) tomatoes (see Tip below)
• ½ cup drained Whole30-compliant roasted red peppers, chopped
• 4 cloves garlic, minced
• 2 teaspoons dried Italian seasoning
• ½ teaspoon salt
• ½ teaspoon red pepper flakes
• ½ teaspoon fennel seeds, finely crushed (optional)
• ¼ cup chopped fresh basil
• 1 tablespoon extra-virgin olive oil

Cut the squash lengthwise in half. Scrape out the seeds and strings. Place the squash halves, cut sides down, in a 2-quart rectangular microwave-safe baking dish. Add ½ 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, crushed pepper, 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. 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. Toss gently to coat. Spoon the arrabbiata sauce over the squash and serve.

TIP If fresh tomatoes are not in season, substitute 1 can (28 ounces) Whole30-compliant no-salt-added diced tomatoes.