Credit for this one goes out to my friend Hilary. Hilary and I worked together at two separate companies. We initially bonded after a pot luck at the first company. She'd brought some utterly fabulous horseradish cheddar and I was the only one who was interested in taking home the leftovers.
So when she sent me this recipe a few weeks ago, I gave it a good read. I am not fond of most squash, though I will occasionally stuff a zucchini boat with meat sauce and top it with a ton of cheese. Generally, I avoid the stuff, preferring other vegetables.
But the sauce was intriguing. So I made it and I am delighted. Also worth noting: this is vegan and can easily be made gluten-free.
- 2 spaghetti squash (ignored and replaced with chick pea pasta)
- 1/2 cup plus 2 tablespoons olive oil (I didn't need the 2 T)
- 1/2 cup chopped walnuts
- 1 garlic clove, sliced (might add a bit more next time)
- 16 oz roasted red peppers, drained (some jars are only 14 oz, it's perfectly okay)
- 1 slice of bread, toasted (it's to thicken the sauce and give it body. If you're serving a gluten-free person, some rice crackers would probably do the same thing. If you're not a carb person, I suspect you can either leave it out or throw in a touch of xanthan gum, if you're a person who has xanthan gum in the pantry)
- 1 red pepper flake packet (or 1/2 teaspoon) (I did much more than this, which will be of no surprise to anyone who knows me)
- 1 teaspoon smoked paprika (same as above, especially considering that I think I bought the paprika at least two apartments ago)
- Salt and pepper
- 1/4 cup red wine vinegar
- 2 tablespoons chopped fresh parsley
