INGREDIENTS
1 spaghetti squash
olive oil, for drizzling
1 pinch red chili flakes
1 jar Truff Arrabiata Pasta Sauce
Follow Your Heart Dairy-Free Parmesan Cheese, to taste
salt and pepper
DIRECTIONS
Preheat oven to 400 degrees. Cut squash in half, lengthwise, and scoop out all seeds. Drizzle with olive oil, season with salt and pepper. Add red chili flakes for spice. Place the squash cut side down on a baking sheet, then poke holes on the hard side. Cook for 40 minutes. While the squash cools for about ten minutes, heat Truff Arrabiata Pasta Sauce over low heat. With a fork, scrape the inside of the squash to create spaghetti-like strands. Transfer squash spaghetti into a bowl and combine with desired amount of sauce. Top with Follow Your Heart Dairy-Free Parmesan Cheese.
