by | Salads and Veggies

Come Into My Kitchen And Let’s Cook!

Classic flavors of a French ratatouille blended with spaghetti squash and whimsically served inside the squash shell. 

Spaghetti Squash Ratatouille
Stuffed Spaghetti Squash

A French Countryside Vegetarian Dish For One

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.

Spaghetti Squash Ratatouille
Zucchini Pinwheel

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. 

Spaghetti Squash Ratatouille
Veggies Chopped And Ready To Stuff The Shells

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, over pasta or freeze small batches for the winter months and enjoy your summer garden all over again. 

Spaghetti Squash Ratatouille
Ready To Bake

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.

Ingredients Needed

  • Spaghetti squash
  • Eggplant
  • Tomato
  • Spinach
  • Red pepper or Bell
  • Garlic
  • Salt and pepper
  • Olive oil
  • White wine
  • Fresh herbs – parsley, basil, oregano, thyme or marjoram or an Herb de Provence dried mix
  • Grated cheese
Spaghetti Squash Ratatouille
Ratatouille Ingredients

Equipment Needed

  • Baking sheet
  • Parchment paper
  • Cutting board
  • Chopping knife
  • Fork
  • Saute pan
  • Spatula
  • Measuring spoons
  • Measuring cup
  • Cooking spoon
  • Garlic press
  • Stovetop or burner
  • Oven
Spaghetti Squash Ratatouille


Classic flavors of a French ratatouille blended with spaghetti squash and whimsically served inside the squash shell. 
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Course: Vegetable
Cuisine: French Fusion
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 1 servings
Calories: 300kcal


  • 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 tbsp
  • White wine – 2 tbsp
  • Herbs – ¼ cup fresh, parsley, basil, oregano, thyme or marjoram
  • Grated Cheese – ¼ cup, 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 the filling into both shells. Sprinkle cheese on top and bake for about 20 minutes or until cheese is melted and bubbly.


Calories: 300kcal
Spaghetti Squash Ratatouille
Spaghetti Squash Ratatouille In A Shell

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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