This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Spaghetti Squash with Romesco Sauce
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
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
Preparation
Preheat oven to 400°F.
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 purée. Season with salt to taste.
Pour sauce over spaghetti squash or cooked gnocchi and toss to combine.
As huge foodies, we know a thing or two about good restaurants—here are some of our faves throughout the U.S. that you should add to your must-try list.
Doctor Says to Stay AWAY From Juice Cleanses—Here's Why
A viewer asked family physician Dr. Jen Caudle if she should do a cleanse to gain energy and lose weight—and the doc said no. Here's what she suggests instead.