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Spaghetti Squash Ratatouille

November 6, 2009
Last week, I posted an article about all the great recipes and health benefits of spaghetti squash. Like I mentioned before, spaghetti squash is very versatile and you can pretty much add anything to it and it will taste good. Although it’s not exactly pasta, it sure looks like it and pretty much absorbs the seasonings and flavors from the rest of the dish.  This oval, football shaped vegetable is low in calories and also rich in vitamin C, vitamins of the B complex, and minerals such as manganese and potassium. Even better, one cup contains only 10 grams of carbs and 42 calories, so don’t be shy with the serving spoon. Heck, sometimes I eat half of the entire squash in one sitting because it’s so low in calories, yet I’m completely satisfied after my meal. Now, that’s volume eating my friends.
To prepare, cut the spaghetti squash in half lengthwise, scrape out the seeds and place halves cut side down in a dish with 1/2″ water. Use a sharp knife and take your time, the rind can be difficult to cut through. Bake at 350 degrees for about 45 minutes or tender. Sometimes I have a difficult time cutting the squash without slicing one of my fingers off, so I have also roasted it whole, just be sure to poke some holes in the squash to let the insides steam. Once done, scrape out the stringy squash in a bowl.

Here are some other ways to use this yummy vegetables:

Spaghetti Squash with Tomatoes and Herbs

Greek Spaghetti Squash

Spaghetti Squash Ratatouille

Serves 2

  • 1 Medium Spaghetti Squash
  • 1 small Onion, diced
  • 2 medium zucchini, peeled and cubed
  • 2 carrots, diced
  • 1 cup white button mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 2 cups Basic Tomato Sauce


  1. Prepare and cook squash with one of the above basic methods.
  2. Saute diced onion, zucchini, carrots and mushrooms for a couple minutes until tender. Season with salt and chili powder.
  3. Add tomato sauce and stir.
  4. Spoon vegetable sauce mixture over spaghetti squash strands. I actually served it in the same outer skin of the spaghetti squash for a fun and unexpected serving dish.


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