Vegetable Ragout over Spaghetti Squash

Looking for more meatless meals to help you “eat the rainbow?” Try this Vegetable Ragout served over spaghetti squash with edamame on the side. There are at least five colors in there!

Vegetable Ragout with Spaghetti Squash

Ragout (or ragoût) is one of those fancy words I learned in France (pronounced “ra-goo”). It’s basically a slow-cooked stew featuring meat and vegetables that can be eaten alone or served over some type of starch like polenta or pasta. In contrast, this vegetable ragout skips the meat and comes together much more quickly. Spaghetti squash replaces the starch.

Time-saving Tips for Vegetable Ragout

Please don’t look at the recipe below and think “I ain’t got time for that.” While it looks long, it’s easy to make. These tips will make it even easier:

  • Divide & conquer – If you have multiple people in the household, assign one to make the squash, one to make the ragout, and one to cook the edamame.
  • Cook spaghetti squash ahead – Let it cool, then wrap in plastic or foil and refrigerate. Shred and add to the ragout to reheat.
  • Buy pre-chopped veggies – Use minced garlic from a jar and purchase pre-shredded carrots. You might even be able to find pre-chopped onions and yellow squash or zucchini. If the produce section doesn’t have them, try the salad bar.
  • Use shelled edamame – If you don’t want to bother cooking the edamame separately, use pre-shelled and add it when you add the corn. I think edamame in the pod tastes better and isn’t quite as dry, but either way will work.

Other Recipes Featuring Spaghetti Squash

Like spaghetti squash? You might be interested in trying these other recipes:

Vegetable Ragout over Spaghetti Squash
 
Sautéed squash, carrots, and corn in garlicky broth served over roasted spaghetti squash. Edamame provides a boost of protein.
Author:
Recipe type: Vegetarian
Serves: 4
Ingredients
SPAGHETTI SQUASH
  • 1 small spaghetti squash (about ¾ pound)
  • 1 tablespoon extra-virgin olive oil
  • kosher salt
  • garlic pepper or freshly ground pepper

RAGOUT
  • 1 tablespoon extra-virgin olive oil
  • ½ small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon plus ½ cup vegetable broth, divided
  • 5 ounces frozen corn
  • 1 medium yellow squash or zucchini, quartered lengthwise and sliced into ½-inch pieces (about 4 ounces)
  • 1 large carrot, peeled and shredded (about 4 ounces)
  • ½ tablespoon dried Italian seasoning
  • 1 cup cherry tomatoes, halved
  • kosher salt and freshly ground black pepper

EDAMAME
  • 7 ounces frozen edamame in the pod
  • kosher salt
Instructions
ROAST SPAGHETTI SQUASH
  1. Preheat oven to 375°F and brush a baking sheet with about a teaspoon of olive oil.
  2. Halve 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 prepared baking sheet.
  3. Roast for 35 to 45 minutes or until squash can easily be pierced with a knife. Remove from oven and set aside.

MAKE RAGOUT
  1. In a large skillet, heat oil over medium heat. Add onions, garlic, and 1 tablespoon of the broth. Cook, stirring occasionally, until onions have softened and mixture is fragrant, about 5 minutes.
  2. Add remaining ½ cup broth, corn, squash, carrots, and Italian seasoning. Cook, stirring occasionally, until squash is tender, about 5 more minutes.
  3. Add tomatoes, reduce heat to low, and cook for another 2 minutes or until tomatoes have softened.
  4. Season with salt and pepper.

COOK EDAMAME
  1. While the ragout is cooking, heat edamame according to package directions.
  2. Sprinkle with salt.

PUT IT TOGETHER
  1. Run a fork along the spaghetti squash to create strands. Put some on each of 4 serving plates.
  2. Add ragout on top of the spaghetti squash on each plate.
  3. Serve edamame on the side.
Notes
Depending on the size of your spaghetti squash, you may not use it all. Refrigerate and use in another dish later in the week.

If you don't like shelling edamame, buy it pre-shelled and add it along with the corn and squash.

Time-saving tips: Cook the spaghetti squash the day before. Let it cool, then wrap in plastic or foil and refrigerate. Use minced garlic from a jar, buy pre-shredded carrots, and chop your onions, squash, and tomatoes ahead of time.

Watching sodium? The sodium count included with this recipe assumes I used ¼ teaspoon in the entire dish. Your actual count may vary.
Nutrition Information
Calories: 191 Fat: 10g Saturated fat: 1g Carbohydrates: 20g Sugar: 7g Sodium: 460mg Fiber: 5g Protein: 7g Cholesterol: 0mg

Comments

  1. Karen says

    Eggplant would be a good addition here. I plan to try this next week! Thank you for bringing us no carb dishes wuth flavor.

Leave a Reply

Your email address will not be published. Required fields are marked *