At this time of year there is a wide variety of vegetables available at the Saratoga Farmers’ Market. A ratatouille is a great recipe that takes advantage of this variety and in this recipe it’s served over another vegetable, spaghetti squash. The oven is given double duty to both roast the ratatouille while baking the spaghetti squash.
If you’ve never had spaghetti squash you’ll be delighted to see how the squash pulls away from the skin in thin strands looking like spaghetti. Although spaghetti squash is a winter squash, its calorie and carbohydrate content is more similar to the low-calorie summer squash.
Roasted Ratatouille over Spaghetti Squash
1 spaghetti squash*
1 medium eggplant*, cut into cubes (4 cups)
2 medium zucchini*, cut into 3/4-inch slices
1 red bell pepper*, cut into strips
5 plum tomatoes*, halved lengthwise
2 cloves garlic*
1 tablespoon fresh rosemary*
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
½ cup Parmesan Cheese
Preheat the oven to 375F. Cut spaghetti squash in half lengthwise and scrape out seeds. Place on a baking pan and cover with aluminum foil. Place in oven and bake for 45 minutes to an hour or until it can be pierced easily with a fork.
Place the prepared eggplant, zucchini, bell pepper, tomatoes, garlic and rosemary in a large bowl and toss with 2 tablespoons of olive oil.
Spread the vegetables in a single layer in a large oven-proof baking dish and roast the vegetables for 45 minutes. Remove from oven and sprinkle on salt and pepper. Toss together.
Remove roasted spaghetti squash and using a fork scrape the squash away from the skin. Place in a large serving dish, top with roasted ratatouille and sprinkle with parmesan cheese. Makes 8 servings.
Nutrition per serving: 120 calories, 6 g fat, 2 g saturated fat, 5 mg cholesterol, 11 g carbohydrate, 4 g fiber, 5 g protein.
This market recipe appears courtesy of Diane Whitten at Cornell Cooperative Extension and The Saratogian. Ingredients marked with an asterisk (*) are available at the Saratoga Farmers’ Market.
For information about food and nutrition, contact Diane Whitten at Cornell Cooperative Extension at 885-8995 or email dwhitten@cornell.edu.
