Spaghetti Squash and Roasted Eggplant Ratatouille

Bre Hensley-Fowler Healthy Eating Recipes, View All Leave a Comment

Spaghetti Squash is healthy, gluten-free, paleo-friendly and very versatile as a main dish or a side.  Substitute it for pasta in your favorite pasta dishes, toss with your favorite spaghetti sauce, or add chicken and toss with olive oil and fresh herbs.
Dr. Dana recommends serving it with Roasted Eggplant Ratatouille over the top!
How to Prepare Spaghetti Squashhow to prepare spaghetti squash
  • 1 Spaghetti Squash
  • Olive Oil
  • Sea Salt & Pepper

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and bake for 45 – 60 minutes, until the squash is easily pierced with a paring knife and very tender. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Then top it off with…

Roasted Eggplant Ratatouille
  • Extra Virgin Olive Oil
  • Sea Salt / Pepper to taste
  • 1 Eggplant, peeled and cut lengthwise into 1/2-inch slices
  • 1 Large Red Onion, cut into 1/2-inch dice
  • Pinch Crushed Red Pepper Flakes
  • 1 Red Bell Pepper, cut into 1/2-inch dice
  • 1 Green Bell Pepper, cut into 1/2-inch dice
  • 3 Cloves of Garlic
  • 1 Large Zucchini, cut into 1/2-inch dice
  • 1 Large Summer Squash, cut into 1/2-inch dice
  • 750 g box of Pomì Chopped Tomatoes
  • 1/2 Tablespoon Rosemary, fresh and finely chopped
  • 1/2 Tablespoon Thyme, fresh and finely chopped
  • 1-2 Tablespoons Balsamic Vinegar

roasted eggplant ratatouille sidedishBrush Eggplant Slices with Olive Oil, sprinkle with salt and pepper and roast until soft, about 20 – 30 min, turning them about half way through.  Set aside and let cool.  Once cool enough to handle, place on a cutting board and cut into 1/2-inch pieces.

Heat a large pot over medium-high heat and add 1 tsp Olive Oil.  Add onions, red pepper flakes, salt and pepper and sauté until soft, about 5 minutes.

Add the peppers and garlic and season again with salt, if needed.  Cook until peppers are soft, 5 – 10 more minutes.

Add the roasted eggplant, zucchini, summer squash, tomatoes, and herbs and continue to cook until the squash is soft, 15 – 20 minutes.

Stir in the balsamic vinegar, adjust seasoning and serve.  It is super yummy on its own or served over spaghetti squash.

Serves 4-6 people

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