Vegetable Ragu over Spaghetti Squash

by Rita Calvert, the Local Cook  (More about spaghetti squash right here.)

Serves 6vegRagueSpaSquadh

In this produce rich recipe spaghetti squash is masquerading as pasta to a delicious and healthy effect. You certainly can add meat or poultry to the ragu. Serve with a tossed garden salad chock full of more veggies.

  • 3 medium cloves garlic
  • Kosher salt and freshly ground black pepper
  • 1 small (2-1/2 pound) spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 8 ounces fresh sliced mushrooms
  • 1 1/2 cups fresh Swiss chard or spinach, cut into ribbons
  • 1 (28-ounce) can diced Fire Roasted tomatoes (Muir Glen)
  • 1 tablespoon chopped fresh sage or rosemary
  • 1/4 cup freshly grated Parmigiano-Reggiano

Arrange the spaghetti squash in a single layer in the bottom of a large, wide pot. (Don’t worry if the squash halves don’t lie completely flat in the pot.) Add 1/2 inch of water, cover the pot, and bring to a boil. Reduce to a simmer and cook until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.

While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the chopped garlic, onion, 1/2 teaspoon, salt, and 1/4 teaspoon pepper; cook 4 minutes. Add the tomatoes with juice and herbs; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.

With a fork, ‘rake’ the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the ragù over the squash and garnish with the Parmigiano.

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