low carb ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Eggplant, fresh, 1 eggplant, peeled chopped2 fresh zuchinni 2 small - chopped1 Squash - Yellow Crookneck, chopped half a pound of Mushrooms, fresh, chopped*1 onion chopped, Garlic, 2 cloves mincedhalf a cup of Black Olives,half a cup Green Olives, 1 can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano,1 Red Bell Pepper chopped1 Anaheim Chile 1 whole pepper, chopped2 Spaghetti Squash, steamed or baked 1 pound Ground Turkey Italian Sausage/Low Fat, 16 oz
brown turkey sausage in a non stick pan sprayed with olive oil cooking spray transfer to slow cooker when brown add all ingredients except the spaghetti squash cook on low 3-5 hours
one hour before serving steam or bake spaghetti squash until tender
Spaghetti squash directions
Use a spoon to scoop out and discard seeds from the middle of each half. Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strands
put ratatouille on top of spaghetti squash
Serving Size: makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTME9898.
one hour before serving steam or bake spaghetti squash until tender
Spaghetti squash directions
Use a spoon to scoop out and discard seeds from the middle of each half. Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. Rake a fork back and forth across the squash to remove its flesh in strands
put ratatouille on top of spaghetti squash
Serving Size: makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user JUSTME9898.
Nutritional Info Amount Per Serving
- Calories: 313.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 867.5 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 12.0 g
- Protein: 5.6 g
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