SPAGHETTI SQUASH RATATOUILLE
Caramelized Garlic Infused Olive Oil • Miscuglio Italian Dried Herb Blend • Smokey Bacon Sea Salt
Servings: 6 • Prep Time: 50 mins • Cook Time: 10 mins
Say goodbye to boring veggies and hello to a fresh, vibrant take on ratatouille! Spaghetti squash meets roasted eggplant, zucchini, and our Miscuglio Italian Dried Herb Blend, creating a mouthwatering, healthy dish that’s bursting with flavor. It’s like a warm hug in a bowl — perfect for any season!
Ingredients:
1 Spaghetti Squash
4 Tbsp Caramelized Garlic Infused Olive Oil — also available in 250ml, 500ml, 750ml, divided
4 Tbsp Miscuglio Italian Dried Herb Blend, divided
2 Tbsp Smokey Bacon Sea Salt, divided
1 Eggplant
1-2 Zucchini
1 Orange Bell Pepper
1 Red Bell Pepper
1 Onion
14½ oz Can Diced Tomatoes
Directions:
Preheat oven to 400°F.
Using a fork, poke the squash all over. Microwave for 2-5 minutes to soften slightly.
Cut the squash in half lengthwise. Scoop out and discard the seeds.
Drizzle each cut side with 1 Tbsp Caramelized Garlic Infused Olive Oil. Sprinkle each half with 1 Tbsp Miscuglio Italian Dried Herb Blend and 1 Tbsp Smokey Bacon Sea Salt.
Place squash cut-side down on a sheet pan and roast for 20 minutes.
Meanwhile, cube the eggplant, zucchini, bell peppers, and onion into 1" pieces. Arrange around the partially cooked squash and season with the remaining 2 Tbsp Caramelized Garlic Infused Olive Oil, 2 Tbsp Miscuglio Italian Dried Herb Blend, and 1 Tbsp Smokey Bacon Sea Salt.
Roast everything together for another 30 minutes, adding the diced tomatoes in the last 5-10 minutes.
Using a fork, scrape the squash strands onto a serving platter (careful — it will be hot!). Spoon the roasted veggies over the top and enjoy!
Love this recipe? Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.