Ratatouille with Spaghetti Squash

Name: Ratatouille with Spaghetti Squash
Ingredients: 1 large spaghetti squash; 1 tsp salt; 1 tsp pepper; 2 Japanese eggplants (halved lengthwise, then cut into ½-inch (1 cm) half moons); 1 red onion (chopped); 2 zucchini (halved lengthwise, then cut into ½-inch (1 cm) half moons); 1 sweet yellow pepper (cut into 1-inch (2.5 cm) pieces); 3 cloves garlic (minced); 1 can diced tomatoes; 1 cup canned chickpeas ( drained and rinsed); 1 pinch hot pepper flakes; ¼ cup fresh basil leaves (torn)

www.besthealthmag.ca

This recipe swaps traditional pasta for spaghetti squash to up your intake of healthy vegetables.

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View full recipe on www.besthealthmag.ca

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.besthealthmag.ca.

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Ingredients

1 large spaghetti squash
1 tsp salt
1 tsp pepper
2 Japanese eggplants (halved lengthwise, then cut into ½-inch (1 cm) half moons)
1 red onion (chopped)
2 zucchini (halved lengthwise, then cut into ½-inch (1 cm) half moons)
1 sweet yellow pepper (cut into 1-inch (2.5 cm) pieces)
3 cloves garlic (minced)
1 can diced tomatoes
1 cup canned chickpeas ( drained and rinsed)
1 pinch hot pepper flakes
¼ cup fresh basil leaves (torn)