This dish is inspired by a dish I enjoyed at FnB Restaurant in Scottsdale AZ. The chef is a James Beard Award Winner so you everything that chef Charlene Badman makes is amazing. I thought this dish didn’t have too many ingredients so I thought I’d be able to prepare something similar. Anyway it came out FORKING DELICIOUS. All you need to do is to cook a spaghetti squash (or two) and roast red peppers. You blend a few things into the red peppers and then you have an amazing delicious sauce that transforms spaghetti squash into something special. I used two very small spaghetti squash that might be around 5 servings. This recipe might make more sauce than you need depending on the size of your squash. I’d rather you have extra sauce than not enough. Extra sauce can be frozen or you can use it for an egg breakfast or on a grilled meat. My idea of a serving size might differ from your idea of a serving size. I used two very small spaghetti squash. I note that I had almost twice as much sauce as I needed.

Ingredients for around 5 servings

2 very small spaghetti squash

4 Tablespoons water

4 red bell peppers

1 teaspoon ground cumin

2 teaspoons caraway seeds

4 Tablespoons extra virgin olive oil

6 garlic cloves – microplane or ground to paste

2 hot peppers – (preferably red) (or to taste)

2 lemons – (just the fresh squeezed juice)

4 Tablespoons red wine vinegar

4 Tablespoons tomato paste

sea salt to taste (you won’t need much)

ground pepper to taste (you won’t need much)

Directions

Roast the red peppers – anyway you like. Mine went under the broiler till blackened on all sides. Then I cover the pan with foil till they cool off. After they are cool remove skin, stem and seeds. Chop them up and put to the side. Keep any pepper juice that spills out and add it to the peppers.

Set oven to 350 degrees F.

Cook off the spaghetti squash. Cut squash short ways though the middle and not long ways. Scoop out the seeds and membranes with a spoon.

Sprinkle baking sheet with 2 tablespoons of water for each squash. Place squash cut side down on baking sheet(s). Leave in oven till fork tender. Timing will differ but the average squash usually takes an hour.

While the squash is cooking you can make the Harrisa Vinaigrette. The red peppers, cumin, caraway, olive oil, garlic, hot peppers, lemon juice, vinegar, tomato paste all get blended. Taste it and decide if you want to add a little salt and or pepper.

When the squash is cool enough to handle scoop and fluff out the spaghetti strings.

Mix well with harissa. Top with a little more harissa. You can dress it up with a little peppered feta, cilantro or parsley if you like.

This really is FORKING DELICIOUS!