Jazz up your spaghetti squash with @FrankieCooks's easy & affordable romesco sauce for the perfect weeknight dinner!
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Roasted spaghetti squash served with a bright, nutty romesco sauce
Ingredients:
2 spaghetti squash
1/2 cup plus 2 tablespoons olive oil
1/2 cup chopped walnuts
1 garlic clove, sliced
16 oz roasted red peppers, drained
1 slice of bread, toasted
1 red pepper flake packet (or 1/2 teaspoon)
1 teaspoon smoked paprika
Salt and pepper
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
Steps:
1. Preheat the oven to 400 degrees F.
2. Cut both ends off of the spaghetti squash. Cut into 1-inch rings. Arrange the rings on a sheet tray, drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes.
3. Heat a small skillet over medium heat and add the walnuts, shaking the pan to toast for 3-4 minutes. Set aside.
4. Blitz the garlic and roasted red peppers in a medium bowl with an immersion blender. Add the walnuts and blend until a paste-like consistency is achieved. Cut the bread into small pieces and add to the bowl, along with the red pepper flakes and smoked paprika. Blend until smooth.
5. Slowly add 1/2 cup of olive oil in a steady stream while blending. Stir in red wine vinegar and season with salt and pepper.
6. Remove the spaghetti squash from the oven. Using a fork, scrape the flesh into a bowl. Discard the skin and seeds. Toss the spaghetti squash strands with the Romesco sauce. Garnish with parsley.
7. Cooks Note: If you are using a regular blender or food processor, add the red peppers, garlic and walnuts and blend until it forms a paste. Then add the bread and spices and continue blending. Drizzle in the olive oil while blending. Then add the vinegar and blend until smooth.
8. Spaghetti squash can also be prepared by cutting the squash in half, removing the seeds, drizzling the inside with olive oil, salt and pepper and roasting cut side down on a baking sheet.
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19 янв 2022
