It’s almost summer and that means my favorite vegetables will be in season soon! Who doesn’t love eggplant, bell peppers, and tomatoes? Yum! During my most recent #quarantinefail, I overestimated how many eggplants we would need for Eggplant Parmesan (does this surprise anyone…?). With a few extra eggplants on my hands, I saw an opportunity to create a new summer recipe. With a little input from Jason, we created a ratatouille-inspired dish that is both easy to make and delicious! As many of you are probably aware, spaghetti squash is a great low-calorie substitute for spaghetti. It’s super easy to make, versatile, and healthy! Just check out the nutritional information at the bottom of the recipe. I assure you that this is a perfect, guilt-free quarantine dinner for your family!
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Italian Stuffed Spaghetti Squash
- 2 spaghetti squashes
- 2 tbsp olive oil extra virgin, separated
- 5 garlic cloves minced
- 1 yellow onion diced
- 1 bunch of fresh thyme sprigs
- 28 oz can whole fire roasted tomatoes
- 1 eggplant skinned and cubed
- 2 red bell peppers cut into thick bite-sized slices
- 2 green bell peppers cut into thick bite-sized slices
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ tsp crushed red pepper flakes
- Parmesan cheese grated
- curly parsley chopped
- basil chopped
- Preheat oven to 400°F.
- Drizzle the insides of each squash with about 1 tbsp olive oil. Use a brush to distribute the oil equally. Sprinkle salt and pepper (to taste) over the interiors of the squash, then place them cut-side down on a baking sheet.
- Bake for 40 – 60 minutes, until the inside of the squash is golden and easily pierced with a fork.
- Meanwhile, heat 1 tbsp olive oil in a large dutch oven over medium heat. Add garlic and onion. Saute for 2-3 minutes, until soft and fragrant.
- Add the tomatoes and thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
- Add eggplant to the pot and simmer for 20 minutes, until soft.
- Add bell peppers, salt, ground black pepper, and crushed red pepper flakes. Simmer for about 10 minutes, until soft. Remove thyme sprigs.
- Remove the squash from the oven and fluff the inside of each squash with a fork. The insides should look like spaghetti.
- Fill spaghetti squash with vegetable mixture. Garnish with Parmesan cheese, parsley, and basil. Serve hot and enjoy!
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