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Romesco Spaghetti Squash

Spaghetti Squash with Romesco Sauce

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 45 Min
  • Total Time: 55 minutes
  • Yield: 3-4
  • Category: Entree

Description

This spaghetti squash with romesco sauce is a tasty alternative to your weekly spaghetti night. Serve veggie sausage and vegan parmesan for a one bowl meal. 


Ingredients

For the Spaghetti Squash:

  • 1 medium spaghetti squash
  • Olive oil

For the Romesco Sauce:

  • 1 (15 oz) can fire roasted diced tomatoes
  • 1/2 cup raw, unsalted cashews
  • 1 (12 oz) jar roasted red peppers, drained
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 2 tablespoons nutritional yeast (optional – but highly recommend!)
  • Dash of salt and ground black pepper

To Serve: 

  • 1/2 tablespoon olive oil
  • 2-3 veggie sausages (I used Field Roast), sliced
  • 1 (5 oz) bag spinach
  • Vegan parmesan (I prefer pistachios to cashews in this!)

 


Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Rub olive oil on the inside of the spaghetti squash and lay cut side down on a baking sheet. Bake for 35-45 minutes or until fork tender. Set aside.
  3. Meanwhile, add the tomatoes, cashews, red pepper, garlic, onion, thyme, nutritional yeast, salt and pepper to a high powered blender and puree until smooth. 
  4. Add the olive oil to a large non-stick skillet and add the sausage. Cook until lightly browned, about 5 minutes. Transfer to a dish and set aside. 
  5. Scrape out the inside of the spaghetti squash and add the to skillet. Cover in romesco sauce (I used about 1 1/2 cups). Stir in the spinach. Cook for 3-5 minutes or until spinach has wilted. 
  6. To serve, plate the squash and top with sausage. Sprinkle with vegan parmesan (if desired).