One Pan Spaghetti Squash Ratatouille
This One Pan Spaghetti Squash Ratatouille is a delicious and nutritious twist on the classic French dish. Featuring tender spaghetti squash as a base, this recipe incorporates a medley of colorful vegetables like zucchini, bell peppers, and eggplant, all simmered in a savory tomato sauce with herbs. The result is a hearty, veggie-packed meal that’s both comforting and light. The one-pan preparation makes it easy to cook and clean up, while the vibrant flavors and textures offer a delightful dining experience. Perfect for a weeknight dinner or a satisfying lunch, this ratatouille is a wholesome choice for any meal.
Ingredients:
1/4 Spaghetti Squash (medium, halved lengthwise, seeds removed)
Sea Salt & Black Pepper
1/4 Eggplant (large, coarsely chopped)
1/4 Orange Bell Pepper (large, coarsely chopped)
1/4 Yellow Onion (large, coarsely chopped)
1/2 tsp Herbes de Provence
3/4 cup Diced Tomatoes (from the can, with juices)
1 Garlic (cloves, roughly chopped)
Directions:
1. Preheat the oven to 400ºF (205ºC). Line rimmed baking sheets with parchment paper.
2. Season the flesh of the squash with salt and pepper and arrange cut side down on the prepared baking sheet. Cook in the oven for 20 minutes.
3. Arrange the eggplant, bell peppers, and onions around the partially cooked squash. Season with herbes de provence. Continue cooking for 20 minutes.
4. Add the tomatoes and garlic. Continue cooking for 10 minutes.
5. Using a fork, scrape the squash into a serving platter. Spoon the roasted veggies on top and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving equals approximately two cups.
More Flavor
Add your protein of choice.
Additional Toppings
Fresh basil, parsley, parmesan cheese, or nutritional yeast.
Nutrition: (Amount per serving)
Calories 144
Cholesterol 0mg
Fat 0g
Sodium 39mg
Carbs 32g
Vitamin A 1270IU
Fiber 8g
Vitamin C 119mg
Sugar 12g
Calcium 99mg
Protein 5g
Iron 3mg
