Description
This Spaghetti Squash with Ratatouille is a light, healthy twist on pasta—packed with Mediterranean flavor, fiber, and veggies. Vegan, gluten-free & easy!
Ingredients
Scale
Spaghetti Squash:
- 1 medium spaghetti squash (2-3 pounds)
- 1 tablespoon extra virgin olive oil
- Salt and black pepper, as desired (optional)
Ratatouille:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 small (about 13 ounces) eggplant, chopped
- 1 small (about 7 ounces) zucchini, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with liquid (or may use 1 3/4 cups chopped fresh tomatoes)
- ½ cup water
- 1 tablespoon Herbes de Provence seasoning blend (or Italian Seasoning Blend; learn how to make it here)
- ¼ teaspoon black pepper
- 1 tablespoon capers, rinsed
- ½ cup olives, whole, drained
- 1 tablespoon balsamic vinegar
Instructions
- 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, seasoning blend, 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.
Notes
To make this a meal, add cannellini beans to the ratatouille in step 4.
- 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