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Fall weather will be in full force tomorrow! Rainy with a high of only 60° F. That’s what I’m talking about! Our favorite thing about the cooler weather is that it gives us permission to make some our favorite dishes like chili and cinnamon rolls, chicken noodle soup with cheesy bread, and spaghetti squash with veggie ragù.
This recipe has become one of our favorites over the past couple of years. It is a super healthy and delicious way to get your spaghetti fix! Just look at these fresh ingredients!!!
We love how rustic it looks and feels to serve the meal straight out of the squash shells.
Spaghetti Squash with Veggie Ragù
Serves: 2
Time: 45 minutes
Ingredients
1 large spaghetti squash, cut in half lengthwise, seeds removed
extra virgin olive oil
salt and pepper
1 handful of baby carrots, diced (or 1 large carrot, peeled and diced)
1/2 yellow onion, diced
1 red pepper diced
2 cloves garlic, finely chopped or grated
1/2 cup red wine
1 jar marinara sauce
1/2 cup (about a handful) fresh parsley, chopped
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 400ºF.
Cut the spaghetti squash in half and remove the seeds. Slice a very thin portion off the bottom of each half of squash so that they sit level.
Place the spaghetti squash, cut side up, onto a baking sheet. Drizzle with olive oil and season with salt and pepper.
Place in the oven and cook until tender, about 45 minutes to an hour.
Remove from the oven and use a fork to pull the squash strands apart. Keep the squash in the shells.
While the squash is roasting, heat a large skillet to medium-high and add 2 tablespoons olive oil.
*If you choose to add ground meat to the sauce, add it now and cook until browned.
Add the carrots, peppers, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes. Add the wine and continue to cook for 3-4 minutes.
Add the jar of marinara and reduce heat to low. Simmer until the sauce is heated through or until the squash is done roasting.
To serve, ladle the ragù on top of each squash half and top with Parmesan cheese and parsley.
We usually serve this meal with some bread and olive oil for dipping. This time we used a garlic and rosemary bread that we picked up from Hy-Vee. Yum!
Ahhh, Fall. Welcome back!
What meal(s) do you eat when you are ready for Fall to begin?
I love spaghetti squash AND fall. I’m with ya – I much prefer cooking in the cooler temps. I feel like I’m getting my mojo back
Hey Lindsay! Our comfort zone is Fall cooking, for sure! So many great recipes available!!!
What a great way to use spaghetti squash, I’d eat this whether it was warm or cool out for sure! It was in the 90′s today in Richmond but come friday the high is only 60 (with lows in the 40′s?!) — guess Fall is really knockin’ at the door!
Wow. We are so over 90 degree weather. We’re ready for the 60′s everyday! My great aunt and uncle lived in Richmond for years, so we would always go there for vacation for a few days in the summer and then head down to the beach in North Carolina. Love Richmond!
-Dave