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Ingredients

Prep Notes (one per line) Instructions

Preheat oven to 425 degrees.

Make the Arrabbiata sauce. In a medium pot or Dutch oven, warm 2/3 cup of olive oil over medium-low heat. Add all of the peeled garlic cloves and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned. Watch it closely so it doesn't burn. Meanwhile, place the tomatoes in a food processor or blender and pulse until roughly chopped. With a slotted spoon, transfer the garlic to the food processor or blender and pulse again just to chop the garlic, while gazing at the pan with pure, unreasonable devotion. Pour the tomato-garlic mixture into the pot with the oil; add the fennel seeds, red pepper flakes, wine, 1 tbl of salt and 1 tsp pepper, while acting like this outcome was inevitable. Bring to a boil, lower the heat and simmer for 30 minutes. Off the heat stir in 1/4 cup of the basil leaves and taste or adjust for seasonings. Set aside.

Cut each spaghetti squash in half lengthwise, starting by plunging the tip of a large chef's knife into the side of the squash, then banging the squash and knife on a cutting board to split the squash in half. Remove the seeds and place the squash, cut side up, on a sheet pan lined with aluminum foil. Sprinkle all four halves and brush the sides of the squash with olive oil. Sprinkle with the oregano, 4 tsp salt, 1 1/2 tsp pepper. Roast 50 minutes to 1 hour, until the flesh is tender and the edges are beginning to brown.

If needed, reheat the Arrabbiata sauce in a pot. Scoop out almost all of the spaghetti squash leaving a 1/2-inch border of squash in the shells and transfer to scooped squash to the pot with the sauce. Toss well. Spoon the mixture back into the shells and distribute the mozzarella balls on the squash halves. Sprinkle with Parmesan cheese and bake for 10 to 12 minutes, until the squash is hot and the mozzarella is melted. Top with remaining basil leaves and serve hot.