Spaghetti Squash with Clean Veggie Ragout

Ok, this one is in depth.

Ragout Ingredients

2 medium onions chopped (whatever size you want)

2 tablespoons minced garlic

4 pitted dates chopped (the smaller the better)

1 cup vegetable broth

1 medium portabella mushroom cap chopped

40oz canned organic tomatoes drained and rinsed

4 tablespoons organic tomato paste

3 tablespoons dried thyme

5 leaves fresh basil

1.5oz sund dried tomato

1 bay leaf

Ragout Recipe

1.  Sweat at least one of the onions, both would be better, you should get some liquid after about 10 minutes.

2.  Add garlic, dates, broth, sun dried tomatoes, portobellos and tomato paste

3.  When most liquid is gone, add tomatoes, bay leaf, basil and dried thyme

4.  When thoroughly incorporated, add 2-3 cups of water, depending.

5. Simmer forever (at least an hour) with lid on.

6. Take the lid off, put heat to medium and reduce until you reach desired consistancy.

Spaghetti Squash

1.  Cut 1 spaghetti squash in half and put on a oven-safe pan

2.  Sprinkle liberally with salt

3.  Throw some cracked pepper on there if you want.

4.  Cook at 375 for 40 minutes or so

5.  Take out of oven, forget to let cool, burn right hand, swear.

6.  When cooled off enough to handle with unburnt hand, shred with a fork onto a plate.

7.  Pile Ragout on top.

Finished product will look like this.

Enjoy.  If you have questions comment or shoot me an email.