Ratatouille Stuffed Spaghetti Squash, classic flavors of a French ratatouille blended with spaghetti squash and whimsically served inside the shell.
A French Countryside Vegetarian Dish
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.
Yes, it is vegetarian but you might also think of it a ratatouille in a shell instead of on top a crostini!
Ratatouille Crostini was actually the first way I had the French vegetable stew. It makes for a beautiful tapas platter for a gathering or a party.
Another lovely way to use the ratatouille ingredients is in a Zucchini Pinwheel, which is also easy to prepare for one or make several as side dishes.
I decided to make a full meal out of the ratatouille by incorporating it with spaghetti squash, which is now my favorite vegetarian meal.
What Is Ratatouille?
No, it isn’t a rat, all though I must admit the Ratatouille film is one of my favorites. Don’t tell anyone, but I use my grandchildren as an excuse to see it again and again.
Ratatouille is a rustic, French countryside dish.
When you grow lots of tomatoes, zucchini and eggplant during the summer months, you often end up with more than you can eat.
Ratatouille is the resolve for such an overgrown garden.
The veggies are simmered, like a stew with an Herbs de Provence blend; thyme, basil, marjoram, oregano and of course a little wine.
It condenses a large mass of veggies and serves beautifully with crusty bread, especially Olive Bread.
Absolutely, try it over pasta, or simply freeze small batches for the winter months and enjoy your summer garden all over again.
How To Prepare Spaghetti Squash
Slice the squash in half, length-wise, turn upside down and bake in the oven at 350 for about 40 minutes.
Once the squash cools, with a fork, scrape out the squash, leaving enough around the edges to keep the shell firm for filling.
The cooked pulp really looks like spaghetti!
Reserve the spaghetti looking squash to make this dish or put away for other dishes.
This part of the prep work, can be done in advance and store the filling and shell in an airtight container in the fridge.
The flavor of spaghetti squash is rather delicate, which lends itself deliciously to the very French tasting ratatouille.
- Spaghetti squash
- Red pepper or Bell
- Salt and pepper
- Olive oil
- White wine
- Fresh herbs – parsley, basil, oregano, thyme or marjoram or an Herb de Provence dried mix
- Grated cheese
- Baking sheet
- Parchment paper
- Cutting board
- Chopping knife
- Saute pan
- Measuring spoons
- Measuring cup
- Cooking spoon
- Garlic press
- Stovetop or burner
Ratatouille Stuffed Spaghetti Squash
- Sheet pan and parchment paper
- Large saute pan
- 1 Spaghetti squash large
- 1 Eggplant, small cut into small cubes
- 1 Tomato, medium cut into cubes
- 1 cup Fresh Spinach
- 1 Red Bell Pepper cut into small cubes
- 1 Garlic clove crushed
- Salt/pepper to taste
- 2 tbsp Olive oil
- 2 tbsp White wine
- 1/4 cup Fresh Herbs – parsley, basil, oregano, thyme or marjoram parsley, basil, oregano, thyme or marjoram
- 1/3 cup Grated Cheese dairy or non-dairy
- Preheat oven to 350Place parchment paper on a sheet pan, brushed with a little oil.
- Cut the squash in half, lengthwise. Place cut side down, on the sheet pan and bake until the center is tender and the sides start to come away from the shell, about 40-minutes.
- Cool the roasted squash and with a fork, remove the squash from the shell. As you rake the fork over the cooked squash, it will look like spaghetti. Place in a mixing bowl.
- Set the empty shells open-side up, on a baking sheet.
- In a large saute 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 the filling into both shells. Sprinkle cheese on top and bake for about 20 minutes or until cheese is melted and bubbly.