Spaghetti Squash Ragout

Spaghetti squash is one of my favorite vegetables. Cut in half scoop out the seeds plop a bit of butter in the well and bake at 375° for 30 to 40 minutes. Then scoop out the strings, add butter, a little pepper and some Parmesan and what a great side dish.

So when I needed a dinner and had not taken out anything prior I sought out the small spaghetti squash we purchased this week. But I thought why not make it the main attraction? So here starts my spaghetti squash ragout. This recipe was for the two of us so if your cooking for more people just up the ante on everything.

Ingredients for Spaghetti Squash Ragout

1 medium to large spaghetti squash
1 large shallot thinly sliced
1 green bell pepper thinly sliced
1 can Hunt’s diced tomatoes with basil, oregano & garlic
1 clove garlic diced
½ cup olives with pimento diced
salt & pepper to taste
½ cup grated Parmesan
1 tbs butter
1tbs olive oil

Directions for Spaghetti Squash Ragout

Cut the squash in half and scoop out the seeds. Place into a bake pan and bake at 375° for 30 – 40 minutes until a fork inserted into the squash goes in easily.

Meanwhile take the green pepper, shallot, garlic begin to sauté in the butter and olive oil. Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.

When the squash is cooked remove from the oven and let cool slightly. When cool enough to handle, scoop out and add to the tomato mixture. Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
All-Clad 5112 Stainless 12-Inch Fry Pan

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Spaghetti Squash Ragout

2013-07-31 15:12:54

Serves 2

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Ingredients

1 medium to large spaghetti squash
1 large shallot thinly sliced
1 green bell pepper thinly sliced
1 can Hunt's diced tomatoes with basil, oregano & garlic
1 clove garlic diced
½ cup olives with pimentos diced
salt & pepper to taste
½ cup grated Parmesan
1 tbs butter
1tbs olive oil

Instructions

Cut the squash in half and scoop out the seeds. Place into a bake pan and bake for 30 - 40 minutes until a fork inserted into the squash goes in easily.
Meanwhile take the green pepper, shallot, garlic begin to saute in the butter and olive oil. Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.
When the squash is cooked remove from the oven and let cool slightly. When cool enough to handle, scoop out and add to the tomato mixture. Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.

Notes

recipe above serves two if cooking for more increase the amount of all the ingredients.

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Stuffed Butternut Squash

Today’s visit to the green grocer had these small butternut squash catching my eye. I had pork tenderloin defrosting that I was planning on stuffing and I thought these would go great with the pork.

Ingredients for Stuffed Butternut Squash

Butternut squash
4 slices thick bacon diced
1 McIntosh apple peeled,cored diced
1/4 cup toasted sliced almonds
1 large shallot diced
3 cloves of garlic minced
salt & peppr
1/4 cup half & half
4 sage leaves chopped fine
1 tbs butter

Directions for making Stuffed Butternut Squash

Preheat oven to 400°.

If you are going to prepare the ingredients a while before baking, place the diced apple into a bowl with enough water to cover and with a little lemon juice added to keep it from browning.

Cut the squash in half length wise. Scoop out seeds. I cut a small area on bottom of the bulb so it will sit flat in the baking dish .

**cut small piece off bottom of the bulb so it will sit straight**

Place about a 1/2 tbs of butter in each of the seed hollows and place the squash into the oven for about 40 minutes basting the surface of the squash with the butter a few times during baking. Remove squash from oven and let cool.

When cool enough to handle, scoop out the squash with a melon baller or spoon. Chop the scooped out squash.

In a frying pan cook the bacon well. When cooked drain off excess fat. Add the shallot and garlic and cook for a few minutes until they begin to soften. Add the apple, squash,sage,salt, pepper and almonds and cook for a few minutes; then add the half & half and mix completely. Place the squash shells into a baking dish, fill with the stuffing and cover the dish with foil. Bake at 400° for about 30 minutes. Take the foil off the dish and let bake an additional 5 minutes.

Serve and wait for the compliments.

Here’s a few things that might make this recipe, easier to make:

Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Zwilling J.A. Henckels Twin Four Star II Hollow-Edge 7-Inch Santoku
Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.