Grandma Joyce's Squash n Ratatouille

Spaghetti Squash & Ratatouille was on the menu this week, thanks to my amazing grandma in California!

Something I absolutely love about my Grandma Joyce is how much we both love & have a passion for good food! Good tasting, good for you, good & comforting!

My visits to my family in northern California are never anything less than cozy, happy, just plain fun, and not to mention filled with good wine & delicious food! So, I was so excited to get this text from my grandma:

I was even more excited to get cooking! This recipe is simple, delicious & perfect with a glass of red wine. I can't help but feel like I am in my grandma's beautiful, quaint & cozy house when I eat this! I hope you get the same comforting feeling when you make this to! Go pour yourself a glass of red wine, flip on some records & let yourself have a good time cooking this one! <3

Spahetti Squash Ratatoullie

1 Small Spaghetti Squash - seeded and cut in 1/2

2Tbs Olive Oil

1/2 Onion

2-3 Cloves of Garlic

1/2 Red Pepper

1/2 Yellow Pepper

1 c quartered mushrooms of your choice

1 small zuchinni

1 can of diced tomatoes (fire-roasted)

Splash of Red Wine ("WineNot?" Paha!)

Touch of Salt/Pepper

*Prepare Spaghetti Squash: Roast in oven at 400 degrees - for about 30-40 min, drizzled in olive oil, face down - after you half & seed it. OR for a speedy version, you can wrap one half at a time in plastic wrap & microwave for 10 min/each half. Scrape out the inside with a fork into a big bowl (It will look like spaghetti - how convenient!). Place the bown into the microwave to keep it warm while veggies cook!

1. Add Olive Oil to large skillet, heat on medium. Add onion & garlic until they smell fragrant (without browning garlic)

2. Add Peppers for about 1 min, then add mushrooms, zucchini, & a dash of salt/pepper. Then add tomatoes,

3. Add a splash of red wine

4. Cook for about 4 minutes, or until zucchini is cooked to your liking & wine has cooked down.

5. Spoon the spaghetti squash into a bowl & top with veggies - Voila!

*If you're eating Vegetarian & not Vegan, feel free to add some shredded parmesan cheese on top! =P Yum!

If you're looking for a delicious side to this dish:

Charred Maple/Balsamic Brussel Sprouts:

2 C of Brussel Sprouts, stemmed & halved

2 tbs Olive Oil

1/2 Shallot

3 tbs Chopped Almonds

2 Tbs Balsamic Vinegar

2 Tbs Maple Syrup

1. Heat Olive oil on high heat (cast iron skillet is best to char these babies, but a normal skillet will do just fine!)

2. Add the Brussel Sprouts & Shallot to the skillet & stir until brusell sprouts begin to char (nice toasty brown color on the edges!)

3. Add Chopped Almonds & Balsamic Vinegar & stir for 2 minutes

4. Remove from heat as soon as the sprouts are charred to your liking (You can tell by the pic that my husband loves them burnt!!)

5. Add Sprouts to bowl & stir in Maple Syrup right away.

*Cheers!*

xoxo

Ash

#recipe