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.
Have you ever heard the advice “eat the rainbow” when it comes to incorporating more produce into your diet? The more colors on your plate, the more nutrients you’re getting.
Vegetable ragout over spaghetti squash with a side of edamame incorporates quite a few colors into one meatless, hearty meal! It’s a simple dish that’s sure to leave you feeling satisfied.
Spaghetti squash is a great way to replace starchy pasta. It’s a delicious and nutritious base for ragout as well!
While this dish may look like it has a lot of steps, it’s actually very simple to make. Just roast the squash, add the ragout ingredients to a skillet, and cook the edamame in the microwave. I’ve also got a few time-saving tips for you below!
How to make vegetable ragout over spaghetti squash
This is a very straightforward recipe that comes together easily. Let’s see how it’s done!
Step 1: Preheat the oven to 375°F. Brush a baking sheet with about a teaspoon of olive oil.
Step 2: 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.
Step 3: Roast for 35 to 45 minutes or until the squash can easily be pierced with a knife. Remove from the oven and set aside.
Step 4: 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.
Step 5: Add the remaining broth with the corn, squash, carrots, and Italian seasoning. Cook, stirring occasionally, until the squash is tender, about 5 more minutes.
Step 6: 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.
Step 7: While the ragout is cooking, heat the edamame according to package directions. Sprinkle with salt.
Step 8: Run a fork along the spaghetti squash to create strands. Divide onto 4 plates.
Step 9: Serve the ragout over the spaghetti squash. Divide the edamame onto the 4 plates.
Your meatless ragout will be ready to enjoy in less than an hour!
Time-saving tips for this recipe
Want to shorten the cooking process? I have a few ways to make prep an absolute breeze!
First, you can cook the spaghetti squash ahead of time. Once cooled, wrap it in plastic or foil and refrigerate. When you’re ready to enjoy, just shred the squash and add it to the ragout to heat it up.
Next, you can buy pre-chopped produce. Personally, I don’t mind chopping up the garlic, carrots, onions, squash, or tomatoes while the spaghetti squash roasts. But if you want to use that time for something else, go ahead and grab the pre-chopped ingredients!
Finally, you’re welcome to use shelled edamame and add it straight to the ragout along with the corn. That way, you won’t have to cook it separately.
Storage
Depending on the size of your spaghetti squash, you may not use it all. You can wrap any extra in plastic or foil and refrigerate for up to a week.
Leftover ragout can be stored in an airtight container in the refrigerator. I recommend eating within 5 days.
Other filling meatless recipes
Looking for more vegetarian meals to fill out your weekly menu? Meatless dishes can be super hearty and satisfying, especially when you add bold flavor! Here are a few of my favorite recipes I know you’ll love:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Vegetable Ragout over Spaghetti Squash
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.
Eggplant would be a good addition here. I plan to try this next week! Thank you for bringing us no carb dishes wuth flavor.
Karen – great idea to add eggplant! Thanks for the kind words.