Spaghetti squash is a great substitute for pasta. It’s delicious, easy to digest and remarkably filling. And just like pasta, spaghetti squash likes a sauce. Why not try it with Romesco Sauce?
Romesco Sauce has many suitors: chicken, fish, eggs, meat, roasted veggies or these addictive mushroom stuffed agnolotti. Take your pick. Add Parmesan if you like. Or simplify your life and serve Romesco Sauce as a first-rate dip with crackers — perhaps these Finn Crisps.
Red wine vinegar adds a zing to Romesco Sauce; chile pepper gives it a spicy kick, and the almonds lend a pleasing texture, upping the irresistible factor. Don’t trust me; I’m jittery. Trust Judith Finlayson. Romesco Sauce is another winning recipe from Finlayson’s Chile Pepper Bible.
- 6 plum or Roma tomatoes (1 lb)
- 6 cloves of garlic, unpeeled
- 1 red bell pepper
- 1/2 T olive oil for brushing
- 1/2 c whole unblanched almonds, lightly toasted
- 2 t sweet paprika or ground ñora pepper
- 1 red finger chile, chopped, or 1/4 teaspoon red pepper flakes (optional)
- 1/2 c olive oil
- 2 T red wine vinegar
- Kosher salt and freshly ground black pepper
Preheat oven to 425F.
Place garlic, tomatoes and red pepper on a baking sheet covered with parchment paper and brush veggies with olive oil. Roast for about 15 minutes until garlic and tomatoes are browned and wrinkled. Remove them as they are done. Turn off the heat and leave the pepper in the hot oven for 20 – 30 minutes to finish cooking unsupervised. Or, if you’re in a rush, turn and cook the pepper for about 10 more minutes to blacken.
Stem and peel tomatoes and peel garlic when cool enough to handle. Stem and seed red pepper. Place vegetables in food processor and add almonds, paprika and pepper flakes.
Serve Romesco Sauce with vegetables, fish, seafood, chicken or meat. Tastes wonderful served atop spaghetti squash.
Makes 2 1/2 cups. Serves 10-12. A jar of homemade Romesco Sauce makes a good hostess gift — if you can bear to part with it!
- 1 spaghetti squash
Preheat oven to 375F.
Use a strong, flexible knife, such as a boning knife, and cut the spaghetti squash in half crosswise, not lengthwise, to get longer strands. Scoop out and discard the seeds. On a parchment covered baking pan, place each half with the cut side down. Roast for 30 minutes, and if desired, close the heat and let it sit in the hot oven as you go about your business for an hour or two. When cooked through, use a fork to scoop out and separate the strands. Serve with Romesco Sauce, garnishing plate with parsley.
(Disclaimer:Finlayson’s Chile Pepper Bible was sent to JC for review. The opinions expressed are genuine.)