This easy, rustic recipe for Spaghetti Squash with Ratatouille showcases the Mediterranean flavors of eggplant, tomatoes, and zucchini against a backdrop of spaghetti squash, instead of traditional pasta. Whenever I enjoy this recipe, I am transported back to the farm, where I first sampled a recipe like this while on a farm tour at Tutti Frutti Organic Farm in Santa Barbara, California. This completely plant-based (vegan) and gluten-free recipe is like a pure taste of summer blending into the fall, with it’s collection of veggies and herbs. If you’re looking for a new idea on how to use spaghetti squash, here it is! After all, spaghetti squash is miraculous—you just cook it up and the flesh shreds into spaghetti-like tendrils, which are crisp, earthy, and golden—a great low-carb alternative to pasta. I tried growing spaghetti squash in my garden this year, and was astonished at how prolific my harvest was!
Freshly harvested spaghetti squash growing in my Three Sisters garden!
I love using spaghetti squash in salads, casseroles, and pasta dishes. It pairs so beautifully with my classic ratatouille recipe too. The warm flavors of eggplant, zucchini, tomatoes, onions, olives and capers just warm up this recipe, which is absolutely packed with flavor, as well as nutrition power. A single serving of this recipe provides you with a rainbow of phytochemicals and antioxidant compounds. Just roast the squash in individual wedges, simmer up the ratatouille, and top each wedge of squash with a heaping serving of the ratatouille. Serve it with a plant protein entree, such as simmered lentils or veggie balls, to form a complete meal. This is easy enough to enjoy on a Wednesday night, yet pretty enough to serve for an elegant party. Follow along with my step-by-step guide below to make this meal in about 45 minutes.
Step-by-Step Guide:
Split open the spaghetti squash and scoop out the seeds.Quarter spaghetti sauce and season with EVOO and black pepper and salt, as desired.Roast squash in oven until tender. Flake the spaghetti squash with a fork.While squash is cooking, sauté onion, eggplant, zucchini, and garlic.Add tomatoes, water, seasonings, capers and olives.Serve ratatouille over the wedges of spaghetti squash.Print
This plant-based (vegan), gluten-free recipe for Spaghetti Squash with Ratatouille is based on pure Mediterranean flavors of seasonal vegetables and herbs; it’s packed with nutrition-power, and it’s as delicious as it is stunning.
To prepare spaghetti squash: Preheat oven to 400 F. Split the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Cut each half into half to create four quarters.
Place spaghetti squash in a baking dish and add 1/2 inch water at the bottom of the dish. Drizzle with olive oil and season with salt and pepper, as desired (optional). Place on top rack of oven and roast until golden and tender (about 35-40 minutes).
Meanwhile, prepare ratatouille. Heat olive oil in a large sauté pan or skillet. Sauté onions, eggplant, zucchini, and garlic for 10 minutes.
Add tomatoes, water, basil, oregano, marjoram, pepper, capers, olives, and vinegar. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender and mixture is thick.
When squash is done roasting, gently loosen strings of the squash with a fork. Place squash on individual plates or a platter. Ladle ratatouille over squash.
Prep Time:15 minutes
Cook Time:40 minutes
Category:Entree
Cuisine:American
Nutrition
Serving Size:1 serving
Calories:260
Sugar:19 g
Sodium:543 mg
Fat:11 g
Saturated Fat:2 g
Carbohydrates:40 g
Fiber:10 g
Protein:6 g
Cholesterol:0 mg
For other plant-based squash recipes, check out some of my favorites:
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