Vegetable Ragout over Spaghetti Squash
This simple vegetable ragout over spaghetti squash with edamame on the side is a delicious way to “eat the rainbow!” Great for a meatless, hearty meal.
Ingredients
SPAGHETTI SQUASH
- 1 small spaghetti squash, (about 3/4 pound)
- 1 tablespoon extra-virgin olive oil
- ¼ Teaspoon kosher salt
- ¼ Teaspoon garlic pepper, (or freshly ground pepper)
RAGOUT
- 1 tablespoon extra-virgin olive oil
- ½ small onion, (thinly sliced)
- 2 cloves garlic, (minced)
- ½ cup plus 1 tablespoon vegetable broth, (divided)
- 5 ounces frozen corn
- 1 medium yellow squash or zucchini, (quartered lengthwise and sliced into ½-inch pieces)
- 1 large carrot, (peeled and shredded)
- ½ tablespoon Italian seasoning
- 1 cup cherry tomatoes, (halved)
- Kosher salt and freshly ground black pepper
- 7 ounces frozen edamame in the pod
- Kosher salt
Instructions
- Preheat the oven to 375°F. Brush a baking sheet with about a teaspoon of olive oil.1 tablespoon extra-virgin olive oil
- Halve the spaghetti squash lengthwise and remove the seeds. Brush with 2 teaspoons of olive oil and sprinkle with salt and garlic pepper. Place cut-side down on the prepared baking sheet.1 small spaghetti squash, 1 tablespoon extra-virgin olive oil, ¼ Teaspoon kosher salt, ¼ Teaspoon garlic pepper
- Roast for 35 to 45 minutes or until the squash can easily be pierced with a knife. Remove from the oven and set aside.
- In a large skillet, heat the oil over medium heat. Once hot, add the onions, garlic, and 1 tablespoon of the broth. Cook, stirring occasionally, until the onions have softened and the mixture is fragrant, about 5 minutes.1 tablespoon extra-virgin olive oil, ½ small onion, 2 cloves garlic, ½ cup plus 1 tablespoon vegetable broth
- Add the remaining broth with the corn, squash, carrots, and Italian seasoning. Cook, stirring occasionally, until the squash is tender, about 5 more minutes.½ cup plus 1 tablespoon vegetable broth, 5 ounces frozen corn, 1 large carrot, ½ tablespoon Italian seasoning, 1 medium yellow squash or zucchini
- Add the tomatoes, reduce the heat to low, and cook for another 2 minutes or until the tomatoes have softened. Season with salt and pepper to taste.1 cup cherry tomatoes, Kosher salt and freshly ground black pepper
- While the ragout is cooking, heat the edamame according to package directions. Sprinkle with salt.7 ounces frozen edamame in the pod, Kosher salt
- Run a fork along the spaghetti squash to create strands. Divide onto 4 plates.
- Serve the ragout over the spaghetti squash. Divide the edamame onto the 4 plates.
Notes
This recipe is for 4 servings of ragout.
Depending on the size of your spaghetti squash, you may not use it all. Cover with plastic or foil and refrigerate for up to a week.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Info Per Serving
Nutrition Facts
Vegetable Ragout over Spaghetti Squash
Amount per Serving
Calories
191
% Daily Value*
Fat
10.3
g
16
%
Saturated Fat
1.3
g
7
%
Trans Fat
0
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
4.3
g
Cholesterol
0
mg
0
%
Sodium
460
mg
19
%
Potassium
585.7
mg
17
%
Carbohydrates
22.8
g
8
%
Fiber
5.5
g
22
%
Sugar
6.5
g
7
%
Protein
4.5
g
9
%
Net carbs
17.3
g
* Percent Daily Values are based on a 2000 calorie diet.