Arrabbiata Spaghetti Squash Bowls, Vegan and Gluten-Free

The best recipe for Arrabbiata Spaghetti Squash Bowls
arrabbiata spaghetti squash bowls vegan gluten free recipe

Arrabbiata Spaghetti Squash Bowls, spicy tomato sauce with kale, capers and pine nuts on a bed of spaghetti squash for a low-carb dinner!

Arrabbiata sauce is a spicy tomato sauce made with red chili peppers, olive oil and garlic. Arrabbita means “angry” in Italian but, I promise you won’t be angry after eating this meal. Instead you’ll be jumping with joy over the fact that it will feel like you ate a HUGE bowl of spaghetti without all the carbs!  Ok, maybe “jumping with joy” is a bit overzealous, but you get the idea 🙂

Spaghetti squash is an excellent replacement for pasta.  It’s so easy to make, just roast and fluff with a fork.  My only problem with spaghetti squash is that it’s so hard to find!  I don’t know about where you live but, I never see it in stores…especially organic spaghetti squash.  When I saw this beauty in Whole Foods it was calling my name!  I’ve seen wonderful recipes for enchilada spaghetti squash bowls, but I cook with black beans, avocado and cilantro all the time and was in the mood for something different.  That’s when this idea popped into my mind…

arrabbiata spaghetti squash bowls vegan gluten free recipe

Arrabbiata Spaghetti Squash Bowls

The best recipe for Arrabbiata Spaghetti Squash Bowls
Course Main Meal, Side Dish
Cuisine Gluten Free, Mediterranean, Vegan
Prep Time 3 minutes
Cook Time 1 hour
Total Time 1 hour 3 minutes
Servings 2
Calories 320kcal
Cost $


  • 1 spaghetti squash
  • 1-2 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1 cup cherry tomatoes halved
  • 2 tablespoons capers
  • 2 cups kale destemmed and chopped or shredded
  • crushed red pepper flakes to taste I used ¼ teaspoon
  • ¼ cup fresh basil leaves
  • 2 Tablespoons toasted pine nuts
  • sea salt and pepper to taste
How many Ounces Are in a Cup?
How many Grams are in a Cup?


  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Slice spaghetti squash lengthwise, scoop and discard seeds. Brush with a small amount of olive oil and place cut-side down on parchment paper. Bake for 30-60 minutes (depending on size) or until tender when pierced with a fork. When done, use a fork to scrape down the middle and fluff “spaghetti” from inside of squash.
  • Meanwhile, add olive oil to a skillet over medium heat. Sauté garlic until fragrant and add cherry tomatoes, capers, kale and crushed red pepper flakes. Turn heat down to low and simmer until kale is tender and all flavors have come together. Remove from heat and stir in fresh basil leaves, pine nuts and season with sea salt and pepper to taste.
  • Evenly divide sauce and pour onto spaghetti squash bowl.
  • Enjoy 🙂


I added kale for fiber and greens power, pine nuts for the healthy fats and capers just because I love them 🙂
I encourage you to try spaghetti squash, I know I will definitely be making it again 🙂


Calories: 320kcal | Carbohydrates: 42g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 348mg | Potassium: 995mg | Fiber: 11g | Sugar: 16g | Vitamin A: 7809IU | Vitamin C: 91mg | Calcium: 302mg | Iron: 4mg
Cristina C. RD LDN

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