Spaghetti squash topped with Ratatouille (serves 6)
Per 1 cup serving: 42 calories, 10 g carbohydrate, 1 g protein, 0.5 g fat
1 medium spaghetti squash
Using 1 medium spaghetti squash, cut in half lengthwise, with seeds removed, place cut side up in an ovenproof dish with ½ inch water and cover with foil. Bake at 375 degrees for about 40 minutes, or until easily pierced with fork. DO NOT OVERBAKE. When squash is cool enough to handle, scrape with a fork to release spaghetti-like strands. Top with ratatouille. (recipe follows).
137 calories, 17 g carbohydrates, 3 g protein, 7.5 g fat¼ cup olive oil 2 large onions, sliced
3 minced garlic cloves 1 medium eggplant, cut into 1 inch cubes 2 green peppers, chopped 3 zucchini, cut into ½ inch slices 1 28-oz. can tomatoes, drained (fresh, ripe tomatoes may be substituted when available)
1 tsp. salt
¼ tsp. pepper
1 tsp. oregano ½ tsp. thyme
In a 6-quart pot, sauté onion and garlic in 1 tbsp oil for 3 minutes. Add 1 tbsp oil and eggplant and stir-fry for 5 minutes. Add another tbsp. oil and the peppers and cook 5 minutes. Add the last tbsp oil and the zucchini, cook for 5 more minutes. Then add seasonings and tomatoes; cover and simmer for 30 minutes. Use to top spaghetti squash or as a vegetable side dish.