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Ratatouille "Spaghetti"

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Whole food nutrients, hearty comfort, bold layered flavors, gluten free, vegetarian deliciousness!

Ratatouille "Spaghetti"

  • Yield: 8
  • Prep Time: 15 min
  • Cooking Time: 1 hr 15 min


  • 1 eggplant (cut in half lengthwise)
  • 3 whole beets (peeled and cubed)
  • 2 large zucchini (cut in half lengthwise)
  • 2 large yellow squash (cut in half lengthwise)
  • 1 large spaghetti squash (need approx. 4 c. yield, pierced with knife twice on top)
  • 1 6 oz. can organic tomato sauce
  • 1 32 oz. can organic diced tomatoes
  • 1 whole garlic head (cut top off)
  • 1 medium yellow onion (peeled, cut in half)
  • 2 orange bell peppers (cut in half, seeded)
  • 1 T. fresh basil (chopped)
  • 1 T. flat leaf parsley (chopped, plus some to garnish)
  • 1 c. dry red wine plus ½ c. water
  • 1 ½ tsp. sea salt (plus some for roasting)
  • ½ tsp. ground black pepper (plus some for roasting)
  • 1 T. EVOO (plus some for roasting)
  • 1 bay leaf
  • 1 T. honey
  • ½ tsp. fresh thyme (chopped)
  • ¼ tsp. red pepper flakes
  • quality grated parmigiano reggiano (garnish)


  1. Pre-heat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. Place spaghetti squash in oven for 25 minutes cut side up leaving room on pan for remaining vegetables.
  4. Drizzle beets, eggplant, zucchini, squash with oil, sprinkle salt/pepper. Place with squash in oven for 10 minutes.
  5. Drizzle onion, pepper, garlic head with oil, sprinkle salt/pepper. Place with other veggies in oven for 15 minutes.
  6. Remove vegetables from oven. Allow to cool.
  7. Cut spaghetti squash open when cool to touch. Remove seeds.
  8. Place spaghetti squash into a large bowl. Drizzle with oil, sprinkle salt/pepper. Incorporate with a fork until well blended.
  9. Pour 1 T. oil into dutch oven on stove over medium-low heat. Add tomato sauce, tomatoes, and wine.
  10. Chop all vegetables to desired size. Remove garlic from skin, finely chop. Add all to sauce.
  11. Add remaining ingredients. Simmer on low for 15 minutes.
  12. Grease 9x9 baking pan. Spread spaghetti squash on bottom.
  13. Ladle sauce on top. Place into oven for 15 minutes or until hot.
  14. Allow to sit for 10 minutes. Spoon serving. Sprinkle with parmesan and garnish with parsley.

Recipe Tags

Great for make ahead entertaining, flavors develop even more if made 1-2 days prior. Leftover sauce is perfect for baked Ratatouille chicken or over any other type of pasta or rice.

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