Spaghetti Squash with Harissa Vinaigrette

Spaghetti Squash with Harissa Vinaigrette

Spaghetti Squash with Harissa Vinaigrette

Ever since I tasted the Spaghetti Squash with Harissa from the FnB Restaurant in Scottsdale AZ I just have to make my spaghetti squash in a similar way.

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You just put your spaghetti squash(s) in a covered pan with a little over a half inch of water in the pan and roast it in a 375 degree oven. Depending on the size of your squash it will take about an hour up to an hour and a half.  I like the squash strands to be firm so the squash is still almost hard when I remove it from the oven but also is fork tender.

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You open up your squash and scoop out the stringy seeds. Then you scoop out the spaghetti squash strands.

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Now you top it with your Harissa Vinaigrette that you might want to warm up to go on your warm squash.

Harissa Vinaigrette

2  Roasted Red Peppers (skin and seeds removed and pepper chopped up)

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1/2 teaspoon ground Cumin

1 teaspoon Caraway Seeds

2 Tablespoons Extra Virgin Olive Oil

3 Cloves Garlic minced

3 Hot Chiles (I used Thai Chiles)

2 Tablespoons Tomato Paste

Fresh Juice from one Meyer Lemon

2 Tablespoons Red Wine Vinegar

Fresh Ground Sea Salt and Black Pepper

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Blend it up. It makes about 8 ounces. It is spicy and flavorful about a number 7 on the Thai scale out of 10. If you want it milder use one or two chiles and garlic cloves.

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I added some Heirloom Tomatoes and a small amount of cilantro.

Forking Good!

Forking Good!

 

 

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