Spaghetti Squash with Ratatouille
Ingredients
The spaghetti squash
-
1
small
spaghetti squash
-
1
tablespoon
extra virgin olive oil
-
to taste
optional
salt
-
to taste
optional
black pepper
The 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
tablespoon
capers, rinsed
-
½
cup
Mediterranean olives, whole, drained
-
1
tablespoon
balsamic vinegar
Instructions
- Preheat the oven to 400°F.
- Split the spaghetti squash in half and scoop out the seeds, then cut each half into quarters.
- Place the squash in a baking dish with ½ inch of water, drizzle with olive oil, and season with salt and pepper if desired.
- Roast the squash in the oven for about 35-40 minutes until golden and tender.
- While the squash is roasting, heat olive oil in a large sauté pan and sauté the onions, eggplant, zucchini, and garlic for 10 minutes.
- Add the diced tomatoes, water, basil, oregano, marjoram, black pepper, capers, olives, and balsamic vinegar to the pan and cover, cooking for another 10 minutes until the vegetables are tender.
- Once the squash is done, use a fork to loosen the strands and serve the ratatouille over the squash.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
11g
Total carbohydrates
40g
Total protein
6g
Sodium
543mg
Cholesterol
0mg
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