Spaghetti Squash Ratatouille
Spaghetti Squash Ratatouille
Rated 5.0 stars by 1 users
Author:
Olivelle
Servings
6
Prep Time
50 minutes
Cook Time
10 minutes
Say goodbye to boring veggies and hello to a fresh, vibrant take on ratatouille! Spaghetti squash meets roasted eggplant, zucchini, and our Miscuglio Italian Dried Herb Blend, creating a mouthwatering, healthy dish that’s bursting with flavor. It’s like a warm hug in a bowl – perfect for any season!
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Ingredients
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1 Spaghetti Squash
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4 Tbsp Caramelized Garlic Infused Olive Oil, divided
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4 Tbsp Miscuglio Italian Dried Herb Blend, divided
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2 Tbsp Smokey Bacon Infused Sea Salt, divided
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1 Eggplant
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1-2 Zucchini
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1 Orange Bell Pepper
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1 Red Bell Pepper
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1 Onion
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14.5 oz can Diced Tomatoes
Directions
Preheat the oven to 400 degrees F.
Using a fork, poke the squash all over. Microwave for 2-5 minutes to soften slightly.
Cut the squash in half lengthwise. Using a spoon, remove the seeds and discard.
Drizzle each cut side with 1 Tbsp Caramelized Garlic Infused Olive Oil. Sprinkle each half with 1 Tbsp Miscuglio Italian Dried Herb Blend and 1 Tbsp Smokey Bacon Infused Sea Salt.
Place the squash cut-side down on a sheet pan and roast for 20 minutes in the preheated oven.
While the squash is roasting, cube the eggplant, zucchini, orange bell pepper, red bell pepper, and onion into 1” pieces. Arrange around the partially cooked squash and season everything with the remaining 2 Tbsp Caramelized Garlic Infused Olive Oil, 2 Tbsp Miscuglio Italian Dried Herb Blend, and 1 Tbsp Smokey Bacon Infused Sea Salt.
Roast everything together for another 30 minutes, adding the tomatoes in the last 5-10 minutes.
When done, using a fork, scrape the squash onto a serving platter (careful it will be hot!). Spoon the roasted veggies atop your healthy noodles and enjoy!