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