Spaghetti Squash with Roasted Ratatouille

This week has been a whirlwind… work has been busy and we seem to have a revolving door of family members coming and going. So, as you may have expected, I really needed to make something tonight that was simple…and pretty hard to ruin. My mind is just all over the place so focusing on dinner is not a forte of mine at the moment. All I really want to do is get outside for a good, long run.

Enter in: Spaghetti Squash!

My mum found a yummy looking spaghetti squash at the market last weekend for three bucks. I’m the only one in my family that actually likes spaghetti squash, but I thought I would force it on everyone just One. More. Time. and hope that they came around. Well, WE HAD SUCCESS!

This recipe is super easy and you can prep all the vegetables the night before. Just be sure to store them in a container in the fridge until you are ready.  The big bonus though is the amount of vegetables this dish packs in. We’ve got zucchini, tomatoes, peppers and squash. Plus, you get protein from the kidney beans. It’s an all around 10 out of 10, folks!

Spaghetti Squash with Roasted Ratatouille

1 spaghetti squash
1/2 tsp salt
1/2 tsp pepper
4 cups grape tomatoes halved
2 small zucchinis sliced into half moons
2 red peppers chopped
2-3 cloves of garlic (you choose!)
2 tbsp red wine vinegar
2 tbsp olive oil (I used We Olive‘s basil olive oil)
1/4 tsp hot pepper flakes
1 can white kidney beans, drained and rinsed
3 tbsp chopped fresh basil
Parmesan cheese for taste

Instructions: Heat oven to 400F. Poke holes all over your spaghetti squash. By doing this, you’ll allow the steam to escape that builds up inside the squash…otherwise it may just explode on you! Place the squash on a baking sheet and bake in oven for 1 hour.

Meanwhile, you can chop the vegetables and place them on a baking sheet. Toss the garlic, oil, red wine vinegar, hot pepper flakes with the vegetables. Once squash is half way cooked (30 minutes), place the vegetables in the oven for 20 minutes. Add in kidney beans and basil. Bake in oven for 10 more minutes.

When squash is done, remove and cut in half. Clean out seeds and dispose. Using a fork, scrape the inside of the squash  into strings (they look just like spaghetti!) and dish into a big bowl. Dish ratatouille on top of the spaghetti. Sprinkle Parmesan cheese and enjoy!!

So, what meals do you like to make when your week feels upside down?  Ever tried spaghetti squash? How do you like yours?

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One response to “Spaghetti Squash with Roasted Ratatouille

  1. Pingback: Butternut Squash and Blue Cheese Casserole | One Tip For The Future·

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