Classic flavors of a French ratatouille blended with spaghetti squash and whimsically served inside the squash shell.
Course Vegetable
Cuisine French Fusion
Keyword Ratatouille Stuffed Spaghetti Squash
Prep Time 20 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 2servings
Equipment
Sheet pan and parchment paper
Large saute pan
Ingredients
1Spaghetti squash large
1Eggplant, small cut into small cubes
1Tomato, medium cut into cubes
1cupFresh Spinach
1Red Bell Pepper cut into small cubes
1Garlic clovecrushed
Salt/pepper to taste
2tbspOlive oil
2tbspWhite wine
1/4cupFresh Herbs – parsley, basil, oregano, thyme or marjoramparsley, basil, oregano, thyme or marjoram
1/3cupGrated Cheese dairy or non-dairy
Instructions
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.
Notes
This recipe can easily become Vegan simply by swapping the diary cheese for a cashew cheese.