Ratatouille over Spaghetti squash is super easy to prepare and the veggie "noodles" are a great alternative to traditional pasta. One whole cup of spaghetti squash, cooked, is just 43 calories, and the ratatouille is only 43 calories. This is an entree that will fill you up but not out.
Ingredients
1whole Spaghetti Squash
2cupsdiced eggplant
⅔cupchopped red onion
1teaspoongarlic finely minced
1cupdiced zucchini
⅓cupred wine
⅔cupdiced tomatoes
1tablespoonbalsamic vinegar
½teaspoondried oregano
¼teaspooncrushed red pepper flakes
1 - ½tablespoonschopped fresh basil
Instructions
Prepare the Squash
Set the oven to 350 degrees F.
Cut the spaghetti squash in half length-wise.
Scraped out the seeds and guts, just as you’d scrape out the guts of a pumpkin.
Poured about a quarter-inch of water into a glass baking dish.
Put the squash halves in the baking dish, cut sides facing down.
Put the dish in the oven.
In about one hour (when the skin is tender to the touch), take the squash out of the oven. After letting it cool a little, use a fork to scrape out the insides, forming spaghetti-like strands.
Prepare the Ratatouille
In a large nonstick skillet over medium heat, simmer the eggplant, red onion, garlic, and zucchini in the red wine, covered, for about 10 minutes, stirring frequently.
Add the tomatoes, veggie juice, balsamic vinegar, oregano, pepper flakes, and basil.
Mix well and simmer for 5 minutes, covered.
Remove the lid and if the mixture is too liquidy, simmer for an additional 5 minutes, uncovered.