Ingredients
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
Directions
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.
