Tested till perfect Spaghetti Squash with Mushroom and Pearl Onion Ragout

Spaghetti Squash with Mushroom and Pearl Onion Ragout

A stylish vegetarian dish is a welcome component of any meal, and this one especially will find favour with both vegetarians and meat lovers.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 1spaghetti squash, (about 3 lb/1.5 kg)
  • 1 lb 1lbpearl onionpearl onions
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 2 tsp 2tspgranulated sugar
  • 2 2celery stalkcelery stalks, diced
  • 1 1carrotcarrots, diced
  • 1 1sweet red peppersweet red peppers, diced
  • 1 tsp 1tspsalt
  • 1 tsp 1tsppepper
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspdried sage
  • 1 lb 1lbmixed mushroommushrooms, (such as oyster, shiitake and cremini), trimmed and thinly sliced
  • 2 2cloves garlic, minced
  • 1 cup 1cupvegetable stock
  • 3 tbsp 3tbspsoy sauce
  • 2 tbsp 2tbspbalsamic vinegar
  • 2 tbsp 2tbsptomato paste
  • 1 tbsp 1tbspbutter, softened
  • 1 tbsp 1tbspall-purpose flour
  • 2 tbsp 2tbspchopped fresh parsley
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Using fork, pierce squash all over. Roast in roasting pan in 375ºF (190ºC) oven, turning twice, until tender when pressed, about 1-1/4 hours.

Meanwhile, in saucepan of boiling water, blanch onions for 1 minute; transfer to bowl of ice water. Peel and cut any large onions in half. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onions and sugar, stirring often, until onions start to tuen golden, about 15 minutes. Stir in celery, carrot, red pepper, half each of the salt and pepper, the thyme and sage; cook, stirring often, until onions are deep caramel colour, about 10 minutes. Transefer to bowl.

Add 2 tbsp (25 mL) of the remaining oil to pan; cook mushrooms and garlic, stirring often, until no liquid remains and mushrooms start to turn golden brown, about 10 minutes.

Return onion mixture to pan along with stock, soy sauce, vinegar and tomato paste; cook, stirring, for 5 minutes. Meanwhile, stir butter with flour; add to pan and cook, stirring gently, until sauce is thickened, about 2 minutes.

Cut squash in hal lenghtwise and scoop out seeds. Using fork, pull apart strands and place in bowl; discard skin. Add remaining oil, salt and pepper; toss to coat. Mound on plates; spoon ragout over top. Garnish with parsley.

Nutritional Information Per serving: about

cal 378 pro 8g total fat 22g sat. fat 4g
carb 43g fibre 8g chol 9mg sodium 1,630mg

% RDI:

calcium 10 iron 23 vit A 65 vit C 117
folate 31
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