Spaghetti Squash with Ratatouille

Spaghetti Squash with Ratatouille

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
  1. •Place squash cut side up in an ovenproof dish with ½ inch water and cover with foil
  2. •Bake at 375 for about 40 minutes, or until easily pierced with a fork.
  3. •When squash is cool enough to handle, scrape with a fork to release spaghetti-like strands.
  4. •While squash is baking, in a 6-qt pot, sauté onion and garlic in 1 Tbsp. oil for 3 minutes.
  5. •Add 1 Tbsp. oil and eggplant and stir-fry for 5 minutes.
  6. •Add the peppers and cook 5 minutes.
  7. •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)