Slow Cooker White Bean, Mushroom, and Rosemary Spaghetti Squash Bowl

Directions

Wash mushrooms and cut into thick slices. Heat 2 teaspoons olive oil in a large frying pan over medium high heat and saute mushrooms until they’re starting to brown and all the liquid has evaporated, about 4-5 minutes. Add mushrooms to the slow cooker. Heat 2 more teaspoons oil in the same pan, add chopped onions and saute until they’re starting to brown, about 4 minutes. Add the garlic paste or minced garlic, chopped fresh rosemary, dried thyme, and a generous amount of fresh ground black pepper and saute about 2 minutes more. Add the onion mixture to the slow cooker. Put 1 cup vegetable broth into the pan you sauteed the vegetables in and simmer over medium heat until it’s reduced by half. While the broth reduces put the beans into a colander placed in the sink and rinse well with cold water then let drain. Put the reduced vegetable broth, drained beans, and tomatoes into the slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours. If you want to cook the spaghetti squash in the slow cooker, start it in another slow cooker at the same time you start cooking the ragout, but I roasted my squash. Preheat oven to 400F/200C. Cut the squash lengthwise into four pieces and scrape out the seeds and discard them. Mist or brush the top of the squash with olive oil and season with Italian herb blend. Place the squash on a baking sheet that you’ve sprayed with non-stick cooking spray or olive oil and roast 50-60 minutes, or until the squash pulls apart easily into strands. When the ragout is done, shred the squash apart with a fork and divide among 4 servings bowls, leaving a space in the center for the ragout. Put one-fourth of the ragout mixture over the squash in each bowl and serve hot, with freshly shaved or grated Parmesan cheese if desired. This will keep for several days in the fridge and can be reheated in a microwave or on the stove. The ragout mixture freezes well.