Spaghetti squash with roasted vegetable ragout

Weekends mean one thing for sure in this house these days: GROCERY SHOPPING! Now that I’m focusing on incorporating so many fresh, healthy foods into my regular diet, more frequent trips are definitely required to keep my fridge fully stocked!

On Saturday we took a trip to Publix, and I went to town in the produce section. Several of the vegetables I picked up got incorporated into one of my favorite vegetarian meals for dinner tonight: Spaghetti squash with roasted vegetable ragout! My favorite part about this meal is that you can easily alter it based on what veg is in season, or what you’re in the mood for at the time. Tonight I stuck with some of my favorite staples, and added a few extra steps to really play with the flavors and kick this dish up a notch.

Spaghetti Squash with Roasted Vegetable Ragout (Serves 4)

1 small-medium spaghetti squash

1 medium zucchini, diced

1 cup diced portabello mushrooms

2 cups of broccoli florets (about 1/2 of one “head”…not sure what you call broccoli)

6 cups raw baby spinach

1 can Del Monte diced tomatoes with garlic, basil and oregano

2 teaspoons of lemon juice

2 teaspoons of hot sauce (or to taste)

4 cloves of garlic

2 tablespoons of grated Parmesan cheese

salt, pepper, and Italian seasoning to taste

Begin by piercing several holes into the outside of your spaghetti squash, and roasting in the oven at 375 degrees for about 45 minutes

While the squash is roasting, dice remaining vegetables. When squash is finished roasting, take out of oven, and set on a plate to the side. Add 2 tablespoons of EVOO to the roasting pan, and add diced vegetables, garlic, and a pinch of salt and pepper. Roast at 375 degrees for 10-15 minutes or until vegetables are just soft.

While vegetables are roasting, heat 1 pad of butter in large sauce pan over medium high heat. Add spinach, and cook until just wilted. Add one can of Del Monte diced tomatoes, and stir to combine. Add roasted vegetables, lemon juice and hot sauce and let simmer over low heat for about 10 minutes.

While ragout is simmering, slice spaghetti squash in half at the equator (not lengthwise) and remove seeds/pulp from the center (you can save the seeds for roasting later, if you’d like.) Slice each half again, this time lengthwise, and shred inside of the squash with a fork, adding the squash strings to a serving plate.

Grab a healthy portion of spaghetti squash, top with the vegetable ragout, and sprinkle generously with grated Parmesan! This meal has a lot of prep, and individual steps, but when you take a bite of this succulent, refreshing “pasta” meal, you will be thankful for every minute of the cooking time!

 

Nutritional information for squash + sauce: 246 calories, 51 g carbs, 1 g fat, 14 g protein, 486mg sodium, and 15 g fiber.

Woman’s Day Spaghetti Squash with Roasted Vegetables
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1 Comment (+add yours?)

  1. Trackback: You win some, you lose some « firstdayoftherestofdays

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