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Roasted Spaghetti Squash with Ratatouille (Vegan & Gluten-Free)
Looking for a lightweight, veggie-packed twist on pasta? This baked Spaghetti Squash with Ratatouille is the proper Mediterranean-inspired dish that’s bursting with taste, fiber, and shade. Roasted spaghetti squash takes the place of noodles, whereas a simple rustic skillet ratatouille—full of eggplant, zucchini, onions, and tomatoes—provides heartiness and richness. It’s a naturally vegan, vegetarian, plant-based, and gluten-free recipe that’s straightforward sufficient for a weeknight however spectacular sufficient for visitors. Plus, it’s an effective way to make use of up summer season produce whereas having fun with a wholesome, scrumptious, and satisfying meal.
Whenever I take pleasure in this recipe, I’m transported again to my backyard in Ojai, California, the place I at all times have these substances—eggplant, spaghetti squash, onions, zucchini, and tomatoes—rising every summer season. This utterly plant-based recipe is sort of a pure style of summer season mixing into the autumn, with its assortment of veggies and herbs. If you’re on the lookout for a brand new concept on find out how to use spaghetti squash, right here it’s! After all, spaghetti squash is miraculous—you simply cook dinner it up and the flesh shreds into spaghetti-like tendrils, that are crisp, earthy, and golden—an incredible low-carb various to pasta. Try rising spaghetti squash in your backyard, because it’s straightforward to develop and prolific!
I really like utilizing spaghetti squash in salads, casseroles, and pasta dishes. It pairs so fantastically with my basic ratatouille recipe too. The heat flavors of eggplant, zucchini, tomatoes, onions, olives and capers simply heat up this recipe, which is totally filled with taste, in addition to vitamin energy. A single serving of this recipe gives you with a rainbow of phytochemicals and antioxidant compounds. Just roast the squash in particular person wedges, simmer up the ratatouille, and high every wedge of squash with a heaping serving of the ratatouille. Serve it with a plant protein, resembling simmered lentils or veggie balls, to kind an entire meal. This is straightforward sufficient to take pleasure in on a Wednesday night time, but fairly sufficient to serve for a chic celebration.
Step-by-Step Guide:
Description
This Spaghetti Squash with Ratatouille is a lightweight, wholesome twist on pasta—filled with Mediterranean taste, fiber, and veggies. Vegan, gluten-free & straightforward!
Spaghetti Squash:
Ratatouille:
- 1 tablespoon additional 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 might use 1 3/4 cups chopped contemporary tomatoes)
- ½ cup water
- 1 tablespoon Herbes de Provence seasoning mix (or Italian Seasoning Blend; learn to make it right here)
- ¼ teaspoon black pepper
- 1 tablespoon capers, rinsed
- ½ cup olives, entire, drained
- 1 tablespoon balsamic vinegar
- To put together spaghetti squash: Preheat oven to 400 F. Split the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Cut every half into half to create 4 quarters.
- Place spaghetti squash in a baking dish and add 1/2 inch water on the backside of the dish. Drizzle with olive oil and season with salt and pepper, as desired (non-obligatory). Place on high rack of oven and roast till golden and tender (about 35-40 minutes).
- Meanwhile, put together ratatouille. Heat olive oil in a big sauté pan or skillet. Sauté onions, eggplant, zucchini, and garlic for 10 minutes.
- Add tomatoes, water, seasoning mix, pepper, capers, olives, and vinegar. Cover and cook dinner for 10 minutes, stirring sometimes, till greens are tender and combination is thick.
- When squash is finished roasting, gently loosen strings of the squash with a fork. Place squash on particular person 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: quarter-hour
- 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
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