Friday, September 28, 2012

Spaghetti Squash Arrabbiata

from The Low-Carb Gourmet by Karen Barnaby

2 T olive oil
2 (or so) cloves of garlic, minced
2 (or 3) oz prosciutto, finely diced
1-2 hot chile peppers, finely chopped (I used 2 jalapenos, removed all the seeds, and scraped 3 of the 4 halves.  Next time, I will scrape a little less.)
1 cup canned tomatoes with juice, pureed
salt and pepper to taste
1/2 a spaghetti squash, prepared according to Basic Spaghetti Squash
1/2 cup grated Parmesan (or Pecorino) cheese

Heat the oil in a large pot over medium heat.  Add the garlic, prosciutto, and chiles.  Cook until the garlic is golden.
Add the tomatoes.  Cook until it thickens slightly.  Add salt and pepper.
Add spaghetti squash and simmer until hot, about 5 minutes.  Stir in the cheese and serve.

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