Spaghetti Squash with White Bean Ragout

Ingredients:

  • 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

Instructions:

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.

Enjoy!

Butternut Squash Black Bean Chili

Ingredients:

  • 2 small onions, diced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 c. cubed butternut squash
  • 1 tsp. chili powder (included in spice packet)
  • 1 c. halved cherry tomatoes
  • 2 tsp. apple cider vinegar
  • 1 c. black beans, cooked
  • 2 to 3 c. vegetable stock
  • Juice of 1 lime
  • Salt and pepper to taste

Optional Toppings:

  • Grilled corn kernels
  • Sliced green onions
  • Cilantro
  • Baked tortilla strips
  • Avocado


Instructions:

Soak black beans overnight in a bowl of water.  Rinse and drain black 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.

Line the bottom of a large pot with water; add onion and a pinch of salt and pepper.  Cook over medium heat until soft, 5 to 8 minutes.  Stir in the garlic carrots , butternut squash and another pinch of salt and pepper.  Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.  Reduce the heat if necessary.

Add the chile powder and tomatoes and cook for 1 minute.  Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything).  Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add the lime juice and season to taste with more salt, pepper and spices to your liking.  If you’re chili is too spicy, stir in a small splash of apple cider vinegar, if it’s too thick, add another cup of broth.

Serve as is or top with optional toppings mentioned above.