Roasted Spaghetti Squash with Saucí Romesco
Yield: 2 servings (main), 4 servings (side)
Time: 50 minutes (10min active)
Spaghetti squash is just a wonder. How it goes from being so pumpkin-like to making so linguini-like is just awesome. This is a simple recipe, pretty hands-off but deeply delicious and satisfying.
Farmer’s markets are full of spaghetti squash, and we had already made a few this year before I thought how good it would be with Romesco and not there’s no turning back!
You can serve and eat the squash right out of the shell or scoop it out and serve it like spaghetti on a plate or bowl. Once I found some ricotta and added it to the squash with romesco, it was all over. even better! It really reminded me of our Sicilian spaghetti nights at home as a kid when we’d put ricotta on it all the time.
Of course, leave out the cheese if going vegan, and experiment liberally with other things to include!
The first picture above is a plate of spaghetti squash out of the shell with ricotta, alongside some sauteed veggies with Saucí Gin+Scal.
The second left picture is one served in the shell, ready for some Romesco. On the right is a version with the Greek basil, which has nice little leaves like oregano but taste just like Genovese basil.