Spaghetti Squash with White Bean Ragu Recipe on Food52
"This is the recipe that turned me—a self-professed disliker of spaghetti squash—into a fan. Most of the credit goes to the slightly spicy, garlicky white bean and tomato ragu, but the squash really is a perfect counterpart, offering sweetness and softness to the dish...."
INGREDIENTS
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1 large whole spaghetti squash
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1 tablespoon olive oil
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1 pinch kosher salt and pepper
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1/2 teaspoon garlic powder
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1 1/2 tablespoons olive oil
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1 white or yellow onion, diced
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4 cloves garlic, minced
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1/2 teaspoon crushed thyme
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1 teaspoon dried oregano
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1/2 teaspoon salt (more to taste)
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1 dash crushed red pepper
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1 (14 1/2-ounce) can fire-roasted, diced tomatoes
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1 (8-ounce) can tomato sauce
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1 1/2 cups cooked cannellini, navy, or Great Northern beans (or 1 can white beans, drained and rinsed)
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1 tablespoon organic sugar, or 2 teaspoons maple syrup
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1/4 cup chopped fresh parsley, for serving (optional)
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