Squash soup
Simply a fall classic.
Read more
Ratatouille with spaghetti squash
For a different take on the classic spaghetti squash…
- Servings : 4
- Preparation : 35 minutes
- Cooking : 30 minutes
Ingredients
- 1 medium spaghetti squash, halved lengthwise
- 15 ml (1 tbsp) olive oil
- 2 green onions, chopped
- 1 zucchini, cut into triangles
- 1 red pepper, diced
- 1 packet of mushrooms, sliced
- 1 can of 795 ml (28 oz) tomatoes, peeled and crushed
- 1 can of 540 ml (19 oz) chickpeas, drained and rinsed
- 2,5 ml (½ tsp.) dried basil
- 2,5 ml (½ tsp) dried oregano
- 1 bay leaf
Methods
- Preheat the oven to 350F. Place the squash halves on baking sheet, face down. Bake for 30 minutes.
- Meanwhile, heat the oil in a large saucepan and cook the onions, zucchini, red pepper and mushrooms for 7-8 minutes.
- Add the tomatoes, chickpeas and seasonings. Simmer for about 20 minutes.
- Take the squash out of the oven and run a fork through the flesh to create long strands like spaghetti. Serve the mixture of chickpeas and vegetables over the “pasta” and enjoy!
