Roasted Spaghetti Squash with Rosemary Chickpea Ragout and Red Pepper Almond Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the spaghetti squash halves on a baking tray cut side up, brush with 15 ml (1 tbsp) olive oil, and season with 2 g (1/3 tsp) salt and 1 g (1/4 tsp) black pepper.

2. 2

   Roast the squash for 35 to 40 minutes at 220 °C / 425 °F, until tender when pierced and the strands separate easily with a fork.

3. 3

   While the squash roasts, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.

4. 4

   Add the garlic, fresh rosemary, and smoked paprika. Cook for 1 more minute until fragrant.

5. 5

   Stir in the cooked chickpeas, crushed tomatoes, green olives, 2 g (1/3 tsp) salt, and the remaining black pepper. Cook the ragout over medium-low heat for 12 to 15 minutes, stirring occasionally, until slightly thickened.

6. 6

   Add the red wine vinegar to the ragout, stir well, and cook for 1 more minute. Taste and adjust salt if needed.

7. 7

   For the cream, add the roasted red peppers, toasted almonds, water, lemon juice, the remaining 15 ml (1 tbsp) olive oil, and the remaining 2 g (1/3 tsp) salt to a blender. Blend until smooth and creamy.

8. 8

   When the squash is ready, let it rest for 5 minutes. Then scrape the inside with a fork to create strands without breaking the skin.

9. 9

   Spread some red pepper almond cream onto each spaghetti squash half, or plate the squash strands. Spoon the rosemary chickpea ragout over the top.

10. 10

    Finish with fresh parsley and serve hot.