Tasty Tuesday! Baked Spaghetti Squash Ratatouille
This recipe is inspired by Mr. Money. They actually serve it at his restaurant. Of course, this is not the exact recipe because I can’t steal all his secrets; plus, it has to be quick, easy, and frugal, and most of his recipes aren’t like that.
This one is one of my favorites because it is so easy to make, even I can make it!
- 1 spaghetti squash (should be in season now!)
- fresh tomatoes or crushed in a can
- 3 pinches of basil
- 3 pinches of oregano
- 2 pinches of salt
- 1 small onion
- 1 clove garlic
- 1 celery stalk
- 3 carrots
- 4 mushrooms
- any other chopped veggies you have on hand that will go well in the ratatouille. Ratatouille is basically a meld of veggies that you need to use up.
Sautee onions, garlic and celery in some extra virgil olive oil. Add carrots and other veggies that you are using. Sautee the vegetables until they are medium firmness. Cut your spaghetti squash in half, put it on a baking sheet, and bake in the oven at 350 degrees for about half an hour. I turn mine face down so that the insides don’t dry out. Check after 15 minutes to see how it’s doing. It should look soft and delicate.
Take it out of the oven, put your vegetables inside, and eat! It’s pretty easy to make and yummy! If you really want a quick meal, you can use a jar of spaghetti sauce and eat that with your spaghetti squash. Use the squash instead of noodles. Less carbs, and more veggies!
Let me know if you try it!