In this produce rich recipe spaghetti squash is masquerading as pasta to a delicious and healthy effect. You certainly can add meat or poultry to the ragu. Serve with a tossed garden salad chock full of more veggies.
- 3 medium cloves garlic
- Kosher salt and freshly ground black pepper
- 1 small (2-1/2 pound) spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 8 ounces fresh sliced mushrooms
- 1 1/2 cups fresh Swiss chard or spinach, cut into ribbons
- 1 (28-ounce) can diced Fire Roasted tomatoes (Muir Glen)
- 1 tablespoon chopped fresh sage or rosemary
- 1/4 cup freshly grated Parmigiano-Reggiano
Arrange the spaghetti squash in a single layer in the bottom of a large, wide pot. (Don’t worry if the squash halves don’t lie completely flat in the pot.) Add 1/2 inch of water, cover the pot, and bring to a boil. Reduce to a simmer and cook until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.
While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the chopped garlic, onion, 1/2 teaspoon, salt, and 1/4 teaspoon pepper; cook 4 minutes. Add the tomatoes with juice and herbs; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.
With a fork, ‘rake’ the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the ragù over the squash and garnish with the Parmigiano.