Spaghetti Squash With Tomato Ragoût



    • 2 tablespoons extra virgin olive oil
    • 1/2 green bell pepper, chopped
    • 2 cloves garlic, minced
    • 2 carrots, diced
    • 1 large portobello mushroom cap, chopped
    • 1 (28-ounce) can organic whole peeled tomatoes
    • 1/2 cup red wine
    • 1 teaspoon dried oregano
    • 1 teaspoon fennel seed
    • 3/4 teaspoon salt
    • 1 (2- to 3-pound) spaghetti squash
    • 2 medium zucchini, diced
    • 1/4 cup basil chiffonade


    1. Heat oil in a Dutch oven over medium-high heat. Add onions and green pepper, and sauté until onions are translucent. Add garlic, sauté 1 minute more. Add carrots, mushrooms, tomatoes, wine, oregano, fennel seed and salt. Simmer on low heat for 1 hour.
    2. Meanwhile, preheat oven to 375 degrees.
    3. Slice squash in half vertically and scoop out seeds. Season with salt and pepper and place cut side down in a baking dish. Add enough water to come up the side of the squash 1/4-inch. Cover with foil and bake in preheated oven for 45 minutes. Remove from oven and keep covered.
    4. Add zucchini to Dutch oven and cook until fork tender, about 15 minutes. Remove from heat and stir in basil. Taste and adjust seasoning with salt and pepper.
    5. Using a fork, scrape the strands of squash from its shell.
    6. Serve squash hot with ragoût spooned over.

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    Ann Gentry, host of Naturally Delicious, has spent the past 20 years raising the standard of vegetarian cooking. As a chef, restaurateur, food educator and visionary, she has succeeded in combining macrobiotic food preparation with the richness of her southern upbringing to create a gourmet vegetarian cuisine even meat lovers covet.As the executive chef of Vegetarian Times magazine, Ann creates original vegetarian recipes and contributes articles on healthy eating and living. Ann also writes her own bimonthly column about food and children for the British magazine Junior: The World’s Finest Parenting Magazine.Ann is the creator, founder and operating owner of Real Food Daily, the only restaurant in the Los Angeles area that serves a 100 percent vegetarian menu using foods grown exclusively with organic farming methods. Bon Appetit magazine wrote that “Ann Gentry, the creator of Real Food Daily, has taken two different California trends — vegetarian foods, and the organic seasonal cooking popularized by Alice Waters of Chez Panisse — and come up with a cuisine that is as interesting and delicious as it is healthful.” With two California locations, in Santa Monica and West Hollywood, Real Food Daily has “developed a loyal following.” Its patrons range from the someday to the everyday vegetarian, to celebrities, to trendsetting young eaters with sophisticated palates or the mature diner seeking gourmet, health-supportive cuisine. Ann’s first cookbook, “The Real Food Daily Cookbook,” published by Ten Speed Press, is available for purchase on her website and at bookstores. As the spokesperson for SOYJOY, an all-natural nutrition bar made with whole soy, Ann has appeared on many radio and television shows as well as various food lifestyle shows promoting a healthy lifestyle. She has also been a guest chef at Canyon Ranch, Pritikin Longevity Center, Robert Mondavi Wine Center, L.A. Times Festival of Books, the Environmental Media Awards, North American Vegetarian Society and Central Market. In the spring of 2008, Ann will be a featured guest chef on a Caribbean cruise ship, in the program “A Taste of Health” on Holistic Holiday at Sea. Ann lives in Los Angeles with her husband, Robert Jacobs, and their two vegetarian children, Halle and Walker.