WHAT'S FOR DINNER? Ratatouille with Spaghetti Squash & Raspberry Pie

Ratatouille is a French dish that's made with whatever vegetables you have in the kitchen. I had eggplant, onions, garlic, zucchini, bell pepper, tomatoes, mushrooms, spaghetti squash, etc.

Remember that cutting vegetables approx. the same size will result in even cooking.

Ratatouille with Spaghetti Squash

Heat oil in large skillet on high heat. Add chopped onions & minced garlic. Cook until still opaque but about to turn clear. Stirring occasionally.

Add in chopped tomatoes. Cook for approx 3-5 minutes. Stirring occasionally.

Add in remainder of chopped vegetables. Whatever you have or like. I used mushrooms, eggplant, zucchini, bell pepper & mushrooms.
You can use other types of squash, broccoli, cauliflower, asparagus, spinach, corn, etc.
Cook for approx 5 minutes. Stirring occasionally.

Now pour in 2-4 C hot vegetable (I use Vogue Vegebase ) or chicken bouillon mixed with 1-2 T cornstarch or other thickener (I use Expert Foods Not/Starch). Stir well.


Stirring occasionally, cook for 20-30 minutes reducing the liquid.

Serve this with noodles, rice or spaghetti squash. Tonight I used spaghetti squash. Never used this type of squash before? Easy!

Wash then cut spaghetti squash in half.

Scrape strings & seeds out like you would a jack-o-lantern. I use a grapefruit spoon to make it easy.

In a microwave safe dish, fill the bottom with water just until it's covered. Now place the squash cut side down in the water. Cover with plastic wrap. Microwave on high for 10 minutes.

Use a fork to tear out the spaghetti-like strands from the skin.

Top with sauce and/or ratatouille, Parmesan cheese, fresh basil, etc.

This pie is great for Valentine's Day!

Raspberry Pie
Makes 2 pies

Bake pie crusts. 350 degrees for 20 min. First 15 min with foil lined edges. Cool

Red filling:
2 pkgs red raspberry jello
2 1/2 C boiling water
1/2 C sugar
2 T lemon juice
2 pkgs frozen red raspberries (DON'T thaw)

Dissolve jello in hot water. Add sugar, lemon juice and frozen raspberries. Stir gently, but well. Chill until partially set.

White filling:
2 pkgs cream cheese
2 C powdered sugar
1/2 t salt
2 pkgs whipped topping
1/4 t vanilla

Cream sugar, cream cheese, salt, vanilla & 1/4 whipped topping. Mix well. Fold in remainder whipped topping. Spread mixture on cooled crust. Chill until cold.

Top with Red Filling. Chill until serving time.


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