Spaghetti Squash Fra Diavalo with Pecorino and Chili Oil

Name: Spaghetti Squash Fra Diavalo with Pecorino and Chili Oil
Ingredients: 2 Small Spaghetti Squash, Split in Half Lengthwise, Seeds Removed with Ice Cream Scoop; ¼ Cup Extra VIrgin Olive Oil; Kosher Salt, to Taste; 2 Tbsp Extra Virgin Olive Oil; ½ Small Yellow Onion, Medium Dice; ½ Small Carrot, Peeled, Smaller Dice; 3 Cloves Garlic, Thinly Sliced; ½ Tsp Red Chili Flakes; 1 Tsp Dried Oregano; 2 Tbsp Tomato Paste; 28 Ounces Can of San Marzano Tomatoes; Ground Black Pepper, to Taste; 6 Ounces Grated Pecorino Romano Cheese, Divided; 1 Tbsp Asian Chili Oil, Divided

ashbournefarms.com

Prep Time: 30 Minutes Cook Time: 1 Hour Makes: 4 Servings This recipe is a tasty optino for the hard to please vegetarian in your house. Once you bake spaghetti squash, the flesh is almost identical...

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Ice cream scoop
Grater
Pastry brush
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Can opener
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Saute pan
Saucepan
Spoon
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Ingredients

2 Small Spaghetti Squash, Split in Half Lengthwise, Seeds Removed with Ice Cream Scoop
¼ Cup Extra VIrgin Olive Oil
Kosher Salt, to Taste
2 Tbsp Extra Virgin Olive Oil
½ Small Yellow Onion, Medium Dice
½ Small Carrot, Peeled, Smaller Dice
3 Cloves Garlic, Thinly Sliced
½ Tsp Red Chili Flakes
1 Tsp Dried Oregano
2 Tbsp Tomato Paste
28 Ounces Can of San Marzano Tomatoes
Ground Black Pepper, to Taste
6 Ounces Grated Pecorino Romano Cheese, Divided
1 Tbsp Asian Chili Oil, Divided