Spaghetti Squash all'Arrabbiata is a spicy Italian dish that is low in carbs but high in flavor!
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Spaghetti all'Arrabbiata is an Italian dish that is a spicy tomato sauce with cheese, served with spaghetti. My version uses spaghetti squash, and although it takes longer to make than the traditional dish – it is just as tasty!
Is Spaghetti Squash Low Carb?
100g (or approximately one cup) of spaghetti squash contains 5.5g net carbs plus it also is a great source of vitamin A, potassium, folic acid, and beta carotene. So when you're looking at recipes for spaghetti squash carbs are definitely worth checking. Keep portion sizes in mind, – especially if you're on keto spaghetti squash can add up fast! By the way, a cup of regular spaghetti contains 40.5g net carbs!!!
You can cook the spaghetti squash however you like – microwave it, roast it in rings like I did here, cut it in half lengthwise then roast it, or cook it in the Instant Pot. You can prepare it in advance, then add it when needed. If you do this then the meal is ready in under 10 minutes, which is perfect for a weeknight dinner! Choose your cooking method in my guide on How to Cook a Spaghetti Squash!
Note: The carb count is a little higher than usual – at 11g net carbs per serving. But it's filling, healthy, and delicious – and I wouldn't want you to go hungry! If that is too high for you, treat it as a side dish with smaller portions, and serve with steak or chicken.
How to Make Spaghetti Squash all'Arrabbiata
Heat some olive oil in a large skillet and add some pancetta and garlic paste. If you don't have pancetta than finely chopped bacon would be a good alternative. Cook until the fat on the pancetta has rendered, then add chopped fresh tomatoes, onion powder, red pepper flakes, salt and pepper. Cook for 5 minutes until the juice from the tomatoes has reduced.
Add the cooked spaghetti squash to the skillet, then turn to coat it in the tomato sauce. Add some shredded Parmesan, then serve. Garnish with extra red pepper flakes.
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- 1 tbs olive oil
- 4 oz chopped pancetta
- 1 tsp garlic paste, or minced garlic
- 2 small fresh tomatoes, chopped
- ½ tsp onion powder
- ½ tsp red pepper flakes
- salt and pepper
- 1½ lb cooked spaghetti squash, shredded into strands
- ½ cup shredded Parmesan
- Heat the olive oil in a large skillet and add the pancetta and garlic paste.
- Cook until the fat on the pancetta has rendered, then add chopped fresh tomatoes, onion powder, red pepper flakes, salt and pepper. Cook for 5 minutes until the juice from the tomatoes has reduced.
- Add the cooked spaghetti squash to the skillet, then turn to coat it in the tomato sauce. Add some shredded Parmesan, then serve.
- Garnish with extra red pepper flakes.
11g net carbs per LARGE serving.
Alternatively, serve this as a side dish shared between four people.
Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 464Total Fat 37gSaturated Fat 12gCholesterol 54mgSodium 815mgCarbohydrates 14gNet Carbohydrates 11gFiber 3gSugar 6gProtein 17g