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Spaghetti Squash with Ratatouille (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 4 servings 1x

Ingredients

Scale

Spaghetti Squash:

Ratatouille:

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 small eggplant, chopped
  • 1 medium zucchini, chopped
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, with liquid
  • ½ cup water
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • ¼ teaspoon black pepper
  • 1 tablespoons capers, rinsed
  • ½ cup Mediterranean olives, whole, drained
  • 1 tablespoon balsamic vinegar

Instructions

  1. 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.
  2. 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).
  3. Meanwhile, prepare ratatouille. Heat olive oil in a large sauté pan or skillet. Sauté onions, eggplant, zucchini, and garlic for 10 minutes.
  4. 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.
  5. When squash is done roasting, gently loosen strings of squash. Place squash on individual plates or a platter. Ladle ratatouille over squash.

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

Keywords: spaghetti squash, ratatouille, easy dinner, healthy recipe