SPAGHETTI SQUASH RATATOUILLE

February 19, 2018

 

Prep Time:  10 minutes -  Cook Time:  50 minutes -  Total Time:   60 minutes

Yield: 6-8 Servings

 

Ingredients:

1 Spaghetti Squash

4 Tbsp Olive Oil (Caramelized Garlic or Tuscan Herb)

4 Tbsp Miscuglio Italian Dried Herb Blend

4 tsp Sea Salt (Smokey Bacon or Roasted Garlic)

1 Eggplant

1-2 Zucchini

- 1 Orange Pepper

- 1 Red Pepper

- 1 Onion

- 1 14oz can diced Tomatoes

Instructions:

  1. Preheat the oven to 400 degrees F.

  2. Using a fork, poke the squash all over. Microwave for 3-5 minutes to soften slightly.

  3. Cut the squash in half lengthwise. Using a spoon, remove the seeds and discard. Drizzle the meaty sides liberally with olive oil and season with Miscuglio, pepper and sea salt.

  4. Arrange, meaty side down, on a sheet pan. Cook in preheated oven for 20 minutes while you prepare the other veggies. 

  5. Cube the remaining veggies into 1" pieces. Arrange around the partially cooked squash and season everything with another drizzle of olive oil and sprinkle of Miscuglio and sea salt. 

  6. Roast everything together for another 30 minutes, adding the tomatoes the last 5-10 minutes. 

  7. Using a fork, scrape the squash into a serving platter (careful it will be hot!). Spoon the roasted veggies atop your healthy noodles and enjoy!

     

     

     

     

     

     

     

     

     

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