Spaghetti Squash with Romesco Sauce

by Rachael Ray Show Staff 1:59 PM, March 7, 2014

Aired March 7, 2014

3 large spaghetti squash or 1 pound gnocchi
Salt and pepper 
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 to 12 pequillo (pimiento) peppers packed in water, drained 
1/3 cup toasted or roasted Marcona almonds
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 
Preheat oven to 400F.

Halve the squash lengthwise and place cut-side down on baking sheets. Roast 1 hour or until tender, turn cut-side up and shred the squash into spaghetti-like strands with tines of a fork, season with salt and pepper.

Roast squash until tender, about 45-50 minutes.

Add ingredients except salt to a food processor and pure. Season with salt to taste.

Pour sauce over spaghetti squash or cooked gnocchi and toss to combine.