Roasted Spaghetti Squash with Ratatouille (Vegan & Gluten-Free)
Looking for a light, veggie-packed twist on pasta? This baked Spaghetti Squash with Ratatouille is the perfect Mediterranean-inspired dish that’s bursting with flavor, fiber, and color. Roasted spaghetti squash takes the place of noodles, while an easy rustic skillet ratatouille—filled with eggplant, zucchini, onions, and tomatoes—adds heartiness and richness. It’s a naturally vegan, vegetarian, plant-based, and gluten-free recipe that’s easy enough for a weeknight but impressive enough for guests. Plus, it’s a great way to use up summer produce while enjoying a healthy, delicious, and satisfying meal.
Whenever I enjoy this recipe, I am transported back to my garden in Ojai, California, where I always have these ingredients—eggplant, spaghetti squash, onions, zucchini, and tomatoes—growing each summer. This completely plant-based recipe is like a pure taste of summer blending into the fall, with its collection of veggies and herbs. If you’re looking for a new idea on how to use spaghetti squash, here it is! After all, spaghetti squash is miraculous—you just cook it up and the flesh shreds into spaghetti-like tendrils, which are crisp, earthy, and golden—a great low-carb alternative to pasta. Try growing spaghetti squash in your garden, as it’s easy to grow and prolific!
I love using spaghetti squash in salads, casseroles, and pasta dishes. It pairs so beautifully with my classic ratatouille recipe too. The warm flavors of eggplant, zucchini, tomatoes, onions, olives and capers just warm up this recipe, which is absolutely packed with flavor, as well as nutrition power. A single serving of this recipe provides you with a rainbow of phytochemicals and antioxidant compounds. Just roast the squash in individual wedges, simmer up the ratatouille, and top each wedge of squash with a heaping serving of the ratatouille. Serve it with a plant protein, such as simmered lentils or veggie balls, to form a complete meal. This is easy enough to enjoy on a Wednesday night, yet pretty enough to serve for an elegant party.
Step-by-Step Guide:
Description
This Spaghetti Squash with Ratatouille is a light, healthy twist on pasta—packed with Mediterranean flavor, fiber, and veggies. Vegan, gluten-free & easy!
Spaghetti Squash:
Ratatouille:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 small (about 13 ounces) eggplant, chopped
- 1 small (about 7 ounces) zucchini, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes with liquid (or may use 1 3/4 cups chopped fresh tomatoes)
- ½ cup water
- 1 tablespoon Herbes de Provence seasoning blend (or Italian Seasoning Blend; learn how to make it here)
- ¼ teaspoon black pepper
- 1 tablespoon capers, rinsed
- ½ cup olives, whole, drained
- 1 tablespoon balsamic vinegar
- To prepare spaghetti squash: Preheat oven to 400 F. Split the squash in half horizontally, and scoop out the seeds from the spaghetti squash. Cut each half into half to create four quarters.
- Place spaghetti squash in a baking dish and add 1/2 inch water at the bottom of the dish. Drizzle with olive oil and season with salt and pepper, as desired (optional). Place on top rack of oven and roast until golden and tender (about 35-40 minutes).
- Meanwhile, prepare ratatouille. Heat olive oil in a large sauté pan or skillet. Sauté onions, eggplant, zucchini, and garlic for 10 minutes.
- Add tomatoes, water, seasoning blend, pepper, capers, olives, and vinegar. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender and mixture is thick.
- When squash is done roasting, gently loosen strings of the squash with a fork. Place squash on individual plates or a platter. Ladle ratatouille over squash.
Notes
To make this a meal, add cannellini beans to the ratatouille in step 4.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 19 g
- Sodium: 543 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 6 g
- Cholesterol: 0 mg
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