• 3 large spaghetti squash
• Salt and pepper

Pre-heat the oven to 400°F.


Halve the squash lengthwise and place cut-side down on baking sheets. Roast for about 1 hour, or until tender; turn cut-side up and shred the squash into spaghetti-like strands with the tines of a fork; season with salt and pepper.


Add all the ingredients except the salt to a food processor and puree. Season with salt, to taste.


Pour the sauce over spaghetti squash or cooked gnocchi and toss to combine.

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