Ratatouille with Spaghetti Squash
This recipe swaps traditional pasta for spaghetti squash to up your intake of healthy vegetables.
Best Health magazine, October 2015; Photo by Jim Norton
| Servings |
| 6Servings |
| Servings |
| 6Servings |
Ingredients
- 1 large spaghetti squash
- 1 tsp salt
- 1 tsp pepper
- 2 Japanese eggplants halved lengthwise, then cut into ½-inch (1 cm) half moons
- 1 red onion chopped
- 2 zucchini halved lengthwise, then cut into ½-inch (1 cm) half moons
- 1 sweet yellow pepper cut into 1-inch (2.5 cm) pieces
- 3 cloves garlic minced
- 1 can diced tomatoes
- 1 cup canned chickpeas drained and rinsed
- 1 pinch hot pepper flakes
- ¼ cup fresh basil leaves torn
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- Halve squash lengthwise; remove seeds. Bake, cut side down, on a parchment paper-lined baking sheet in a preheated 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using a fork, scrape cooked strands from squash flesh into bowl. Toss with half each of the salt and pepper. Cover and keep warm.
- Meanwhile, heat a Dutch oven or large wide saucepan over medium-high heat. Add oil; cook eggplants and onion, stirring often, until softened, about 5 minutes. Stir in zucchini, yellow pepper and garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, chickpeas, hot pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat to medium-low, cover and cook, stirring occasionally, for 20 minutes. Uncover and continue cooking, stirring occasionally, until vegetables are softened and tomatoes form a thickened sauce, about 20 minutes.
- Spoon squash onto plates or a platter. Mound ratatouille mixture on top; sprinkle with basil.
Recipe Notes
Per serving: 214 calories, 7 g protein, 5 g fat (1 g saturated fat), 42 g carbohydrates, 7 g fibre, 0 mg cholesterol, 701 mg sodium
