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Spaghetti Squash Ratatouille Bake: 1 Savory Fix

Spaghetti Squash Ratatouille Bake
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A hearty and healthy gluten-free bake featuring tender spaghetti squash layered with vibrant ratatouille vegetables.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down in a baking dish with about 1 inch of water.
  4. Bake for 30-40 minutes, or until tender. Let cool slightly, then shred the flesh with a fork.
  5. While the squash is baking, heat olive oil in a large skillet over medium heat.
  6. Add onion and cook until softened, about 5 minutes.
  7. Add garlic, bell pepper, zucchini, and yellow squash. Cook until vegetables are tender-crisp, about 8-10 minutes.
  8. Stir in diced tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
  9. In a large bowl, combine the shredded spaghetti squash with the ratatouille vegetable mixture.
  10. Transfer the mixture to a lightly greased baking dish.
  11. If desired, top with mozzarella cheese.
  12. Bake for 15-20 minutes, or until heated through and cheese is melted and bubbly.

Notes

  • For extra flavor, you can add a pinch of red pepper flakes to the vegetable mixture.
  • Feel free to add other vegetables like eggplant or mushrooms.
  • This dish can be made ahead of time and reheated.

Nutrition

Find it online: https://savorandpin.com/spaghetti-squash-ratatouille-bake/