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Roasted Spaghetti Squash with Romesco Sauce


Dreaming of our trip to Barcelona, that was this month a year ago, I tried combining two of my favorites:  spanish romesco sauce with just-picked spaghetti squash from our garden.  Nutty, tangy, rich and warm, with a wonderful crunch from the squash, I literally had to make myself put the mixing spoon in the dishwasher so I would stop eating and have enough to photograph.


Romesco is a very traditional spanish sauce originating in Catalonia.  It is incredibly rich and creamy, thanks to pulverized toasted almonds and hazelnuts included to thicken the sauce, that also provide an extra dose of protein.  As with most ages-old, traditional dishes, the recipe varies from cook to cook, including this cook, and is a reflection of how they view it most balanced.  In addition to using it here with spaghetti squash, it is incredible with grilled fish and vegetables, as well as a dip, or spread on sandwiches.  It is a great way to use up those few remaining, not-exactly-pretty, tomatoes and peppers looking for a home at the markets right now.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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