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 simple sufficient for a weeknight however spectacular sufficient for company. Plus, it’s an effective way to make use of up summer season produce whereas having fun with a wholesome, scrumptious, and satisfying meal.
At any time when I take pleasure in this recipe, I’m transported again to my backyard in Ojai, California, the place I at all times have these elements—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 happen to’re searching for a brand new concept on how you can use spaghetti squash, right here it’s! In any case, spaghetti squash is miraculous—you simply prepare dinner it up and the flesh shreds into spaghetti-like tendrils, that are crisp, earthy, and golden—an amazing low-carb different to pasta. Attempt rising spaghetti squash in your backyard, because it’s simple to develop and prolific!
I really like utilizing spaghetti squash in salads, casseroles, and pasta dishes. It pairs so superbly 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 totally full of taste, in addition to vitamin energy. A single serving of this recipe offers 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, comparable to simmered lentils or veggie balls, to kind an entire meal. That is simple sufficient to take pleasure in on a Wednesday evening, but fairly sufficient to serve for a sublime celebration.
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 & simple!
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 contemporary 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 arrange spaghetti squash: Preheat oven to 400 F. Cut up the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Minimize 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 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
- Cook dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
Vitamin
- Serving Dimension: 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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