Spaghetti Squash with Tomato Ragoût
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 large portobello mushroom cap, chopped
- 1 (28-ounce) can organic whole peeled tomatoes
- 1/2 cup red wine
- 1 teaspoon dried oregano
- 1 teaspoon fennel seed
- 3/4 teaspoon salt
- 1 (2- to 3-pound) spaghetti squash
- 2 medium zucchini, diced
- 1/4 cup basil chiffonade
Preparation
Heat oil in a Dutch oven over medium-high heat. Add onions and green pepper, and sauté until onions are translucent. Add garlic, sauté 1 minute more. Add carrots, mushrooms, tomatoes, wine, oregano, fennel seed and salt. Simmer on low heat for 1 hour.
Meanwhile, preheat oven to 375 degrees.
Slice squash in half vertically and scoop out seeds. Season with salt and pepper and place cut side down in a baking dish. Add enough water to come up the side of the squash 1/4-inch. Cover with foil and bake in preheated oven for 45 minutes. Remove from oven and keep covered.
Add zucchini to Dutch oven and cook until fork tender, about 15 minutes. Remove from heat and stir in basil. Taste and adjust seasoning with salt and pepper.
Using a fork, scrape the strands of squash from its shell.
Serve squash hot with ragoût spooned over.
