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Ingredients
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Spaghetti Squash
Romesco Sauce
Method
Spaghetti Squash Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Squash
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- 3
Season the Squash
Drizzle olive oil over the cut sides of the squash, and sprinkle with salt and black pepper.
- 4
Roast the Squash
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
Romesco Sauce Preparation
- 5
Combine Ingredients
In a blender or food processor, combine roasted red peppers, toasted Marcona almonds, garlic, red wine vinegar, smoked paprika, olive oil, and salt.
- 6
Blend
Blend until smooth and creamy. Taste and adjust seasoning as needed.
Assembly
- 7
Shred the Squash
Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
- 8
Serve
Plate the spaghetti squash strands and drizzle with the romesco sauce. Top with additional toasted Marcona almonds if desired.
