Spaghetti Squash Ratatouille in a Shell
Cooking for one, cooking for a crowd, or simply looking for diverse ways to serve a dinner for two, when one wants meat, and the other doesn’t? Spaghetti Squash lends itself to just such requirements.
If you have ever prepared, twice-cooked potatoes, then you will find this dish just a simple, and flexible.
Slice the squash in half, length-wise, turn upside down and bake in the oven at 350 for about 40 minutes. The rest goes fast. This can be done several days in advance, scrape out the spaghetti-like pulp, and prepare when you are ready.
I prepared this dish with the ingredients used to make ratatouille, but you can also saute a little ground meat to add to this dish if you or your dinner mate is in want of meat.
Serves 2 halves
- Spaghetti squash – 1 medium size, cut in half and roasted for 40 minutes, cooled, and shredded. Save shells
- Eggplant – 1 small, cut into tiny cubes
- Tomato – 1 medium, cut into cubes
- Spinach – 1 cup
- Red Pepper or Bell – 1 medium, cut into tiny cubes
- Garlic – 1 clove, crushed
- Salt/pepper to taste
- Olive oil – 2 tablespoons
- Lemon juice or white wine – 2 tablespoons
- Herbs – ¼ cup fresh, or 1 tablespoon dried, herbs you like – parsley, basil, oregano, thyme or marjoram
- Cheese – ¼ cup grated or as much as you like, dairy or non-dairy
Preheat oven to 350
- Once squash is baked, cooled, and insides removed, set the empty shells open-side up, on a baking sheet.
- In a pan, heat olive oil and add eggplant. Cook for about 5 minutes to soften, then add all the other ingredients except for the cheese. Be sure to toss the shredded squash in as well. This can all be done a day or so in advance.
- Place filling into both shells. Sprinkle cheese on top and bake for about 20 minutes or until cheese is melted and bubbly.
Dinner is ready!