Roasted Spaghetti Squash with Ratatouille (Vegan & Gluten-Free)
On the lookout for a light-weight, 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—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 a good way to make use of up summer time produce whereas having fun with a wholesome, scrumptious, and satisfying meal.
Every time I take pleasure in this recipe, I’m transported again to my backyard in Ojai, California, the place I all the time have these components—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. Should you’re searching for a brand new thought on learn how to use spaghetti squash, right here it’s! In any case, 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 different 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 vitamin 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, resembling simmered lentils or veggie balls, to kind an entire meal. That is straightforward sufficient to take pleasure in on a Wednesday night time, but fairly sufficient to serve for a chic celebration.
Step-by-Step Information:
Description
This Spaghetti Squash with Ratatouille is a light-weight, wholesome twist on pasta—full of 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 could use 1 3/4 cups chopped contemporary tomatoes)
- ½ cup water
- 1 tablespoon Herbes de Provence seasoning mix (or Italian Seasoning Mix; discover ways 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. Break up the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Reduce 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 cook dinner for 10 minutes, stirring often, 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 dinner Time: 40 minutes
- Class: Entree
- Delicacies: American
Diet
- 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
High 10 Squash Recipes
Uncover extra recipes that includes squash!
Italian Spaghetti Squash Salad
Butternut Squash Lasagna with Sage Walnut Sauce
Carnival Squash Soup with Recent Turmeric
Delicata Squash Soup with Chinese language 5 Spice
Kabocha Squash Leek Soup with Pistachios
Roasted Butternut Squash Soup with Hazelnuts
Stuffed Squash with Sage Lentils and Wheat
Balsamic Butternut Squash and Brussels Sprouts with Farro
Stuffed Acorn Squash with Quinoa and Cranberries
Butternut Squash Kale Barley Salad
As an Amazon Influencer, I earn from qualifying purchases. For extra details about affiliate hyperlinks, click on right here.