- 1 large whole spaghetti squash
- 1 yellow onion, diced
- 4 cloves garlic, minced
- ½ tsp. thyme
- 1 tsp. dried oregano
- ½ tsp. salt
- 1 dash crushed red pepper
- 1 14 ½ oz. can fire-roasted, diced tomatoes
- 1 8 oz. can tomato sauce
- 1 ½ c cooked white kidney beans
- 1 Tbsp. organic sugar
Soak beans overnight. Rinse and drain beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender. Add more water if necessary.
Preheat your oven to 375 degrees. Cut the stem end off of the spaghetti squash to be able to stand it on end. This makes it easier to cut the spaghetti squash in half lengthwise. Scrape out the seeds and pulp with a large spoon.
Line a baking sheet with parchment or foil and put spaghetti squash, cut side down, on the baking sheet. Bake for 40 to 45 minutes, or until the squash skin is tender enough to pierce easily with a fork. Allow the squash to cool down enough to handle, and then use a fork to scrape out the flesh into a mixing bowl. Cover with foil to keep warm.
While the squash roasts, make the ragout. Line a medium pot with water over medium heat. Add the onion and sauté for 5 to 7 minutes, stirring often, until the onion is soft and translucent. Add the garlic and sauté for another 2 minutes, adding a splash of water if the onions are sticking. Add the seasoning packet, tomatoes, tomato sauce and beans and stir them well. Bring the mixture to a boil and reduce to a simmer. Simmer for 10 minutes, uncovered, or until the sauce has thickened up.
To serve, place a serving of the squash into each bowl or plate and top with a cup of the ragout.