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
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.