SPAGHETTI SQUASH PIPERRADA* WITH PINE NUTS & GOLDEN RAISINS
*Piperrada is a sauce from the Basque region, usually made with peppers, onion & tomato.
Serves 4
For the Piperrada:
- 1/2 of a medium sized Spanish onion, julienned
- 1 red bell pepper, ribs and seeds removed & julienned
- 1 green bell pepper, ribs & seeds removed & julienned
- 1 small jalapeño pepper, ribs & seeds removed & julienned
- 1 large clove garlic, thinly sliced
- 2 Tbl extra virgin olive oil
- Salt and pepper to taste
- 1 cup tomato puree (canned whole peeled tomatoes pureed in blender)
- 1 Tbl chopped fresh parsley
- 1 tsp chopped fresh thyme
Preparation
Preheat oven to 250°.
In a mixing bowl toss onion, peppers and garlic with olive oil and season with salt & pepper. Spread the onion/pepper mixture onto a baking pan lined with parchment paper and put in oven for approximately 2 hours or until the vegetables are very soft and a little caramelized. Put the onion/pepper mixture into a small sauce pan with the tomato puree. Simmer, stirring frequently, for about 15-20 minutes until the mixture is thick. Add herbs and taste
for seasoning. Add more salt and pepper if necessary.
for seasoning. Add more salt and pepper if necessary.
(Note: the piperrada can be made up to 3 days in advance and kept refrigerated).
For the spaghetti squash:
- 1 whole spaghetti squash
- 2 Tbl extra virgin olive oil
- Salt and pepper to taste
- 1/4 cup pine nuts
- 1/4 cup golden raisins
Preparation
Preheat the oven to 400°.
Cut the spaghetti squash in 1/2 width-wise (this will create longer strands of the squash than cutting it lengthwise), and scrape the seeds out. Brush the squash with the olive oil and sprinkle with salt and pepper. Place cut-side down on a baking pan lined with either parchment paper or tin foil, put in oven for about 40 minutes or until the squash is just tender enough to scrape out of the shell (do not over bake or the squash will be mushy).
While the squash is roasting, toast the pine nuts by putting them in a small sauté pan with 1 tablespoon of extra virgin olive oil. Cook over low heat tossing the nuts constantly until they are golden in color. Sprinkle with salt and drain immediately onto a plate lined with paper towel.
When the squash is done, hold onto the shell with a towel and use a fork to scrape all of the strands out of the shell. Fluff the spaghetti squash and separate the strands. Taste for seasoning and add more salt and pepper if necessary.
Combine the piperrada and the raisins in a small sauce pan and warm over low heat. Spoon the piperrada over the spaghetti squash and top with the toasted pine nuts.
