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.
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.
You open up your squash and scoop out the stringy seeds. Then you scoop out the spaghetti squash strands.
Now you top it with your Harissa Vinaigrette that you might want to warm up to go on your warm squash.
2 Roasted Red Peppers (skin and seeds removed and pepper chopped up)
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
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.
I added some Heirloom Tomatoes and a small amount of cilantro.