Layered Spaghetti Squash With Zucchini Black Bean #Ragu

Ragú® Recipe Contest Entry. This family dinner casserole is made with crunchy strands of spaghetti squash layered with a quick simmer vegetarian ragout. It’s made all the easier with Chunky Ragú Sautéed Onion and Garlic Sauce plus cooking the spaghetti squash in the microwave. Tossing the squash strands with crumbled feta and extra virgin olive oil elevates its flavor deliciously. Carrots, celery and zucchini along with the beans simmer into a wonderful veggie protein-filled ragout.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (3 -3 1/4lb)  spaghetti squash
• 1 1⁄2 tablespoons extra virgin olive oil, divided
• 1⁄2 cup  chopped carrot, about 1 large
• 1⁄2 cup  chopped celery
• 2  small zucchini, chopped (about 8 ounces)
• 1  teaspoon dried basil
• 1⁄2 teaspoon kosher salt
• 10  turns fresh ground pepper
• 1 (15 ounce) can black beans, washed and drained
• 1⁄3 cup red wine
• 1 (24 ounce) jar  pasta sauce (chunky with sauteed onions and garlic)
• 1⁄3 cup  chopped cilantro, including tender stems 1 tablespoon leaves for garnish
• 8 -10  drops  hot pepper sauce (optional)
• 3  ounces  crumbled feta cheese, divided
• 1  ripe avocado, sliced

Directions

1. Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9” pie plate filled with about ½” water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
2. In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
3. Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.