Spaghetti Squash with Romesco Sauce
In addition to spaghetti squash, you can also use the Romesco sauce in this recipe to top chicken, steak, grilled fish or even grilled portobello mushrooms. Check out Rachael’s other light and tasty spaghetti squash recipes, too!
- 3 large spaghetti squash
- Salt and pepper
For the sauce:
- 2 tablespoons sherry vinegar
- 3 large roasted red peppers (look for field peppers or large frying peppers more rectangular in shape and larger than Holland red bell peppers), homemade or store-bought or 10-12 piquillo (pimento) peppers packed in water, drained
- 1/3 cup Marcona almonds, toasted or roasted
- 1/4 cup hazelnuts, toasted or roasted and peeled
- 1 1/2 teaspoons paprika or smoked paprika
- 1/2 cup loosely packed flat leaf parsley (a couple of handfuls)
- 1 teaspoon black pepper
- About 1 teaspoon Acacia honey
- About 1/3 cup olive oil
- Sea salt, to taste
Pre-heat the oven to 400°F.
Halve the squash lengthwise and place cut-side down on baking sheets. Roast for about 1 hour, or until tender; turn cut-side up and shred the squash into spaghetti-like strands with the tines of a fork; season with salt and pepper.
Add all the ingredients except the salt to a food processor and puree. Season with salt, to taste.
Pour the sauce over spaghetti squash or cooked gnocchi and toss to combine.