Ratatouille

Ingredients:

1 roasted, forked, Spaghetti Squash

1 diced Zucchini

1 small,diced Eggplant

1 medium, diced Onion

3 minced Garlic cloves

2 cans fire roasted, petite tomatoes

pink Himalayan sea salt

fresh cracked Peppercorn

2 tbsp each Garlic & Onion powder

crushed red Pepper

3 tbsp Olive oil

 

Let’s Make It:

  1. Preheat oven to 425*. Cut spaghetti squash in half, scoop out all seeds, brush/spray inside of squash with olive oil. Place squash flesh side down on a foil lined baking sheet, roast for 40mins. Cook until squash is tender enough to pierce with a fork. Using a fork, scrape out squash into a bowl and set aside.
  2. In a large skillet on medium heat, drizzle 2 tbsp olive oil. Once heated, add garlic and onion, sauté for 3-4mins. Add zucchini and eggplant, season with salt, pepper, garlic & onion powder. Cook for 3-4 mins, until tender. Mix in 2 cans of petite tomatoes, crushed red pepper, cook for 5 mins, then simmer for 10-12 mins.
  3. Pour ratatouille mixture over spaghetti squash.

 

Enjoy, Happy Eats!