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Spaghetti Squash with Romesco Sauce

Spaghetti Squash with Romesco Sauce


  • 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.