VG Vegetarian

Spaghetti Squash with Lorabella Blossom® Tomato Romesco

Prep: 20 minsCook: 40 minsTotal: 1 hour
Servings: 2 1x


  • 1 spaghetti squash
  • Avocado oil
  • Salt and pepper
  • 2 pints Village Farms Lorabella Blossom® tomatoes
  • 1 orange bell pepper
  • ½ sweet onion
  • 3 garlic cloves
  • 1 cup sliced almonds
  • ¼ teaspoon sea salt
  • 4 leaves sage, chopped


  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
  7. Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell.
  8. Place the Lorabella Blossom® tomatoes, bell pepper, onion, and garlic on a baking sheet.
  9. Drizzle with avocado oil and roast for 15 minutes.
  10. Transfer the tomatoes and veggies to a food processor and add the shredded almonds and sea salt.
  11. Process until combined.
  12. Scoop a couple dollops of the Lorabella tomato romesco in the center of the spaghetti squash.
  13. Top with toasted sliced almonds, and chopped sage.
© The Toasted Pine Nut