Spaghetti Squash with Ratatouille Sauce
Spaghetti Squash topped with Roasted Ratatouille Sauce! Vegan, gluten-free and low in calories!
Equipment
Ingredients
For the Spaghetti Squash
- 1 spaghetti squash, prepared as described above
- salt/pepper to taste
For the Ratatouille Sauce:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 green, chopped
- 1 eggplant, chopped
- 2 zucchini, chopped
- 2 cloves garlic, chopped
- 2 tbsp. red wine, can sub red wine vinegar
- 6 oz. tomato paste
- 1 15 oz. can canned crushed tomatoes
- 1/2 cup thinly-sliced basil leaves
Instructions
For the Ratatouille Sauce:
- In a large dutch oven, heat the oil over medium heat.
- Add the onion, bell pepper and cook, stirring occasionally until onion is translucent.
- Add the rest of the vegetables (eggplant, zucchini, garlic) and a generous pinch of salt and black pepper. If you like a little kick, add a smidge of crushed red pepper flakes.
- Reduce the heat to medium low, cover and cook for 15 minutes, stirring occasionally.
- Add the red wine to deglaze, stirring to remove any bits from the bottom of the pan.
- Add the tomato paste and stir to combine.
- Add the crushed tomatoes and simmer, covered, stirring occasionally, until the vegetables are tender, about 15 minutes.
- Just before serving, stir in the basil.
For the squash:
- Prepare as instructed in the "basic prep" steps above.
- Toss squash strands with a pinch salt/pepper and top with sauce!
Nutrition
Serving: 1servingCalories: 273kcalCarbohydrates: 46gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 539mgPotassium: 1598mgFiber: 12gSugar: 25gVitamin A: 1408IUVitamin C: 47mgCalcium: 145mgIron: 4mg