Vegetables
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
Directions
- 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.