VEGETABLE NOODLES WITH ROASTED RATATOUILLE | BCLIQUOR

Ingredients

• 1 medium-sized spaghetti squash
• sea salt and freshly ground black pepper
• ¼ cup (60 ml) olive oil, divided
• 4 green zucchini, each 10-in (25 cm) long, divided
• 1 medium-sized fennel bulb, trimmed, diced
• 1 large sweet onion, diced
• 2 red bell peppers, cored and diced
• 1 yellow bell pepper, cored and diced
• 1 serrano chile pepper, cored and minced
• 4 garlic cloves, peeled and minced
• ⅓ cup (75 ml) vegetable stock or tomato juice (optional)
• 1 cup (250 ml) fresh basil leaves, cut into thin julienne strips, divided
• ½ tsp (2 ml) fennel seed, crushed
• 2 medium-sized yellow zucchini
• 2 tomatoes, diced
• ½ cup (125 ml) shredded Parmesan