Ratatouille in Acorn Squash
Updated January 22, 2017
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup olive oil
4 garlic cloves, crushed
2 large onions, sliced
4 green peppers, cut into ½-inch strips
2 red peppers, cut into ½-inch strips
4 medium zucchinis, sliced
2 medium eggplants, peeled and cut into 1-inch cubes
12 ripe tomatoes, peeled and sliced
¼ cup capers
1 tablespoon salt
1 teaspoon freshly ground pepper
6 medium acorn squash
Nutritional analysis per serving (12 servings)
41 grams carbs; 221 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 10 grams fiber; 672 milligrams sodium; 5 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over high heat in a large pot and saute the garlic, onion and all the peppers until they are soft, about 15 minutes. Add the zucchini, eggplant and tomatoes, and stir well.
- Step 2
Lower the heat to a simmer and cook for an hour and a half. Add the capers, salt and pepper during the last 15 minutes of cooking. Keep hot.
- Step 3
Preheat the oven to 350 degrees.
- Step 4
Halve the acorn squash, remove the seeds and place them, cut side down, on a baking sheet. Add one inch of boiling water. Bake for 45 minutes.
- Step 5
To serve, spoon some of the ratatouille into the cavity of each half.
Private Notes
Comments
This says it takes an hour and 15 mins to cook. At the end of step 2, you have to simmer something for an hour and a half... ?? Should have read the instructions completely before delving into this.
This says it takes an hour and 15 mins to cook. At the end of step 2, you have to simmer something for an hour and a half... ?? Should have read the instructions completely before delving into this.