Spaghetti Squash and Sofritto Beans

Pickled beets add a little twist to this spaghetti squash and sofritto beans recipe. Serve with a green vegetable for a bright, inviting dish!

Spaghetti Squash and Sofritto Beans

Serves 4


2 large spaghetti squashes

4 tablespoons extra virgin olive oil

1 medium onion, chopped

½ cup pickled beets, chopped

2 tablespoons tomato paste

1 tablespoon apple cider vinegar

½ teaspoon sea salt

1 can pinto beans, rinsed and drained


1. Preheat oven to 425 degrees. Halve spaghetti squashes. Drizzle with olive oil, sprinkle with sea salt. Roast on baking sheet for ~45 minutes, until well browned.

2. Heat 2 tablespoons olive oil in large pan over medium heat. Add onion and beats. Sautee for 5 minutes, until vegetables are softened.

3. Push vegetables to the side, place tomato paste in the center of pan and cook for 3 minutes. Stir everything together, add vinegar, ½ teaspoon salt. Cook for another 3-5 minutes, adding water or stock if more moisture is needed.

4. Once squashes are cooked, remove from oven. Spoon bean mixture over squashes. Optional garnishes/accoutrements: chopped parsley, crumbled feta, toasted pumpkin seeds.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top