Oct 7, 2008 6:04 am US/Pacific
Spaghetti Squash w/Vegetarian Ragu
Spaghetti Squash w/Vegetarian Ragu
Serves 8
Roast 2 Spaghetti Squash with olive oil & salt & pepper
@ 400 degrees for 45 minutes.
Allow to cool – remove from shell w/FORK. Make spaghetti-like strains out of flesh (you'll see!) – Set aside.
Small dice on all veggies – same size for cooking reasons.
In heavy bottom pan (Dutch oven) med/high heat:
ADD O.O. carrots – allow to brown (give it time…)
ADD mushrooms – Let it brown!
ADD celery (finely chopped)
ADD herbs, fresh oregano, parsley, chili flakes & garlic
ADD tomato paste – harisa
ADD crushed tomato with juice
ADD with veggie stock
Cook on med-heat for 30 mins – 1 hour. Adjust w/S&P
2 ea. Spaghetti squash
½ cup (or more) olive oil
1 Cup carrots
1 Cup onions
1 Cup Portobello
½ Cup celery
4 Cup Boca – ground or chopped small
2 Cups crushed tomatoes
2-3 Cups veggie stock
½ Cup tomato paste
½ Cup Harisa (optional) fine food stores
1 bunch parsley – fresh – ½ for Ragu – ½ for garnish
Romano cheese (optional)
3 cloves garlic – slivered
The difference between a good Ragu and a great Ragu is "time." Build layers of flavors!
Have everything cut, measured & ready to go!
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