Spaghetti Squash with Ratatouille
Spaghetti Squash with Ratatouille
- 1 medium spaghetti squash (halved with seeds removed)
- ¼ cup olive oil
- 2 large onions (sliced)
- 3 garlic cloves (minced)
- 1 medium eggplant (cut into 1-inch cubes)
- 2 green peppers (chopped)
- 3 zucchini (cut into ½-inch slices)
- 1 28- oz. can tomatoes (drained)
- 1 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- ½ tsp. thyme
- •Place squash cut side up in an ovenproof dish with ½ inch water and cover with foil
- •Bake at 375 for about 40 minutes, or until easily pierced with a fork.
- •When squash is cool enough to handle, scrape with a fork to release spaghetti-like strands.
- •While squash is baking, in a 6-qt pot, sauté onion and garlic in 1 Tbsp. oil for 3 minutes.
- •Add 1 Tbsp. oil and eggplant and stir-fry for 5 minutes.
- •Add the peppers and cook 5 minutes.
- •Add the last tbsp. oil and the zucchini; cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Use to top spaghetti squash
(179 calories per serving)
