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spaghetti squash with tuscan white bean ragout

August 15, 2010

Dinner tonight was so simple and delicious. We were given a spaghetti squash, which was my starting point for dinner. I roasted the spaghetti squash at 375 degrees for 40 minutes. While the squash was cooking, I made a Tuscan-inspired ragout to serve over the squash.

Tuscan White Bean Ragout

  • 1 can of cannellini beans, rinsed and drained
  • 2 heirloom tomatoes, diced
  • 1 bunch broccoli raab, washed, rinsed, and chopped
  • 1/2 an onion diced
  • 1 tbsp olive oil
  • dried sweet basil
  • oregano
  • sea salt
  • pepper

Sautee onion in olive oil over medium heat in a large sauce pan until softened, then add tomatoes. Once tomatoes are softened, add broccoli raab. When broccoli raab is wilted, add cannellini beans. Add herbs, salt, and pepper to taste. Cook for 8-10 minutes and serve over spaghetti squash. This ragout would also be delicious over polenta.

B and I made some Super Charge Me cookies for dessert. They were the first Super Charge Me cookies I’ve made, though I’ve read about them all over the blogosphere. They totally lived up to my expectations! Sooooo yummy.

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