Baked Spaghetti Squash with tomato, white bean and kale ragout

Description

This completely gluten-free, vegetarian dish is a great, easy alternative to regular pasta. Try this dish in early fall when spaghetti squash are at their best.

Ingredients

1
spaghetti squash
1 tablespoon
olive oil for drizzling
 
salt and pepper to taste
 
Parmigiano cheese or feta ((optional))
1 can
white beans (drained and rinsed)
1⁄2 bunch
kale (washed and picked free of the stem.)
1 can
plum tomatoes
1⁄2
red onion (diced)
3 cloves
garlic (minced)
1 tablespoon
chili flakes
2 tablespoons
dried Italian herb mix
 
Water or vegetable broth, as needed

Instructions

  1. Preheat the oven to 400 F.
  2. Slice the squash in half and scoop out the seeds. Roast flesh side down for about half an hour until soft. Flip over to give a nice golden brown colour.
  3. Allow to cool and then scoop out the spaghetti. Toss with olive oil, salt and pepper and cheese if using.
  4. Cook the onions, garlic, spices in a large pot over medium heat until translucent.
  5. Add the kale and cook for 2 minutes. Pour in the diced tomatoes and beans. Heat through.
  6. Taste and adjust seasonings. S
  7. Serve as a sauce over the shredded spaghetti squash.

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd><p><br>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.