CHEF SCOTT: Spaghetti Squash with Sauteed Vegetable Ragu

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

BETTENDORF, Iowa – It's time to tinker with your diet.

And doctors agree Americans could use a little less meat and far fewer carbohydrates.

"And you know I don't do enough vegetarian dishes but I saw this one and I thought that this is perfect," said Chef Brad Scott, head of Scott Community College's Culinary Arts and Hospitality Management Center.

So the Chef has a recipe for Spaghetti Squash with a Sauteed Vegetable Ragu.

"We're going to use squash instead of our pasta for our dish," said Chef Scott.

  1.  Cut a spaghetti quash in half
  2.  Clean out the squash
  3.  Add water to a pan
  4.  Place into a 350-degree oven for about 40-minutes
  5.  Add 2 Tbsp corn oil to a saute pan
  6.  Dice asparagus into one inch pieces
  7.  Add to the frying pan
  8.  Add 1 cup pre-cut carrots, onion, and celery
  9.  Add Bermuda chopped onion
  10.   Add 1/4 sized sliced oyster mushrooms
  11.   Cook for 2 to 3 minutes
  12.   Add 1 Tbsp Sicilian spice (oregano, basil, pepper, and garlic mixture)
  13.   Stir well
  14.   Add 1 cup of red wine once the vegetables soften
  15.   Add 2 cups of diced tomatoes with juice
  16.   Mix well, reduce heat to medium
  17.   Stir occasionally, let the sauce reach a "lazy bubble" (about 20 minutes)
  18.   Remove squash from the oven
  19.   Use a fork to scrape out the squash making a no-carb spaghetti (a half squash per person)
  20.   Ladle your sauce over the squash spaghetti
  21.   Top with Parmesan cheese

You can serve it with garlic browns and fruit for a complete meal.

"Enjoy."