Mushroom Ragout with Olives & Peppers

Low carb and vegetarian red sauce with tender roasted spaghetti squash. You can easily add meat or use your favorite pasta instead.

how to prepare the spaghetti squash

I normally roast my squash with just a little olive oil, salt, and pepper. If you’re watching your carbs, this is a great way to have a delicious meal without feeling guilty. 

STEP-BY-STEP

1. Wash and pat dry the squash with a kitchen towel or a paper towel. Carefully cut the squash lengthwise.
2. Use a spoon to scoop out the seeds.
3. Preheat the oven to 450ºF. Place the squash in a baking sheet pan lined with parchment paper. Drizzle with olive oil, season with salth, and pepper. Bake for 30-40 minutes or until fork tender.
4. After baking, cool for 10 minutes, using a fork, scrape the flesh lengthwise and it’ll look like spaghetti noodles. 
5. Place the spaghetti squash noodles on a plate and set aside. 

what is a ragout?

Ragout is a French red sauce with meat. And today, I made my vegetarian version of this ragout sauce. This is a quick, very easy dish to make, with big flavor, and the spaghetti squash made it deliciously healthy. 

what you need to make the sauce

• 3 tablespoons olive oil
• 1 cup or 10 crimini mushroom, cleaned, sliced 
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper or red chili pepper flakes
• 2 stalks celery, chopped
• 1 carrot, peeled, chopped
• 1 small red bell pepper, deseed, sliced
• 1 small green red bell pepper, deseed, sliced
• 6 oz. canned pitted black olives, drained
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1 cup vegetable broth
• 1 cup fresh basil

INSTRUCTIONS:

1. Heat a stock pot with oil. Add the mushroom saute for 2 minutes or until browned and tender.
2. Add the onion and garlic, saute until the onion is tender and aromatic.
3. Add the dried thyme, salt, and pepper, stir to combine.
4. Add the celery, carrot, bell peppers, olives, tomato paste, red wine vinegar, honey, stir until well combined.
5. Add the vegetable broth, lower the heat, cover, and simmer for 5 minutes or until the veggies are tender.
6. Add the basil, stir until wilted. Remove from the heat and pour over roasted spaghetti squash. Serve warm.  

Mushroom Ragout

Jen Paleracio

Low carb and vegetarian red sauce with tender roasted spaghetti squash. You can easily add meat or use your favorite pasta instead.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine French

Equipment

• Stockpot
• knife
• cutting board
• 9×13 baking dish
• Fork
• Spoon

Ingredients

  

FOR THE ROASTED SQUASH

• 1 medium size spaghetti squash, cleaned, cut in half
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

FOR THE MUSHROOM RAGOUT

• 1 cup or 10 crimini mushrooms, cleaned, sliced
• 3 tablespoons olive oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper or red chili pepper flakes
• 2 stalks celery, chopped
• 1 small carrot, peeled, chopped
• 1 small red bell pepper, deseed, sliced
• 1 small green bell pepper, deseed, sliced
• 1/4 cup tomato paste
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 6 oz. canned pitted black olives
• 1 cup vegetable stock
• 1 cup basil leaves, stems removed

Instructions

 

FOR THE ROASTED SQUASH

• Preheat the oven to 450ºF. Line a 9×13 baking dish with parchment paper.
• Place the squash in a prepared pan.
• Drizzle with olive oil, season with salt and pepper.
• Bake for 30-40 minutes or until fork-tender.
• Cool for 10 minutes. Use a fork to scrape the squash lengthwise. Place on a plate and set aside.

FOR THE MUSHROOM RAGOUT

• Heat a stockpot with oil. Add the mushrooms, saute for 2 minutes or until browned and tender.
• Add garlic and onion, saute for a minute or until the onion is translucent and aromatic.
• Add thyme, season with salt and pepper.
• Add celery, carrot, bell peppers, tomato paste, red wine vinegar, honey, and olives. Stir to combine.
• Add vegetable stock, stir, lower the heat, cover, and simmer for 5 minutes or until veggies are tender.
• Add basil leaves, stir until wilted. Remove from the heat, serve with roasted spaghetti squash.

Notes

• If you like eating meat, you can use ground turkey, chicken, or beef
• Clean the mushroom with a paper towel or use a brush to remove the dirt.
• Washing the mushroom under running water makes them tough. 
• If you like using wine for flavor, use 1/2 cup of good red wine instead of red wine vinegar.

 

 

DID YOU MAKE THIS RECIPE? Tag @leanbellaskitchen and hashtag #leanbellaskitchen

Keyword mushrooms, ragout, red sauce, roasted squash, spaghetti squash, vegetarian

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ABOUT JEN

Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…