Roasted Spaghetti Squash with Ratatouille (Vegan & Gluten-Free)
In search of a lightweight, veggie-packed twist on pasta? This baked Spaghetti Squash with Ratatouille is the right 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—crammed with 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 a good way to make use of up summer time produce whereas having fun with a wholesome, scrumptious, and satisfying meal.
Each time I get pleasure from this recipe, I’m transported again to my backyard in Ojai, California, the place I all the time have these substances—eggplant, spaghetti squash, onions, zucchini, and tomatoes—rising every summer time. This utterly plant-based recipe is sort of a pure style of summer time mixing into the autumn, with its assortment of veggies and herbs. If you happen to’re in search of a brand new thought on easy methods to use spaghetti squash, right here it’s! In spite of everything, spaghetti squash is miraculous—you simply prepare dinner it up and the flesh shreds into spaghetti-like tendrils, that are crisp, earthy, and golden—a fantastic low-carb various to pasta. Attempt 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 nice and cozy flavors of eggplant, zucchini, tomatoes, onions, olives and capers simply heat up this recipe, which is completely full of taste, in addition to diet energy. A single serving of this recipe gives you with a rainbow of phytochemicals and antioxidant compounds. Simply roast the squash in particular person wedges, simmer up the ratatouille, and prime every wedge of squash with a heaping serving of the ratatouille. Serve it with a plant protein, akin to simmered lentils or veggie balls, to kind a whole meal. That is straightforward sufficient to get pleasure from on a Wednesday evening, but fairly sufficient to serve for a chic occasion.
Step-by-Step Information:
Description
This Spaghetti Squash with Ratatouille is a lightweight, wholesome twist on pasta—full of Mediterranean taste, fiber, and veggies. Vegan, gluten-free & straightforward!
Spaghetti Squash:
Ratatouille:
- 1 tablespoon further 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 recent tomatoes)
- ½ cup water
- 1 tablespoon Herbes de Provence seasoning mix (or Italian Seasoning Mix; learn to make it right here)
- ¼ teaspoon black pepper
- 1 tablespoon capers, rinsed
- ½ cup olives, complete, drained
- 1 tablespoon balsamic vinegar
- To organize spaghetti squash: Preheat oven to 400 F. Cut up the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Lower 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 (optionally available). Place on prime rack of oven and roast till golden and tender (about 35-40 minutes).
- In the meantime, put together ratatouille. Warmth 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. Cowl and prepare dinner for 10 minutes, stirring sometimes, till greens are tender and combination is thick.
- When squash is completed 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
- Prepare dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Measurement: 1 serving
- Energy: 260
- Sugar: 19 g
- Sodium: 543 mg
- Fats: 11 g
- Saturated Fats: 2 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 6 g
- Ldl cholesterol: 0 mg
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