low carb ratatouille

1 Eggplant, fresh, 1 eggplant, peeled chopped
2 fresh zuchinni 2 small - chopped
1 Squash - Yellow Crookneck, chopped
half a pound of Mushrooms, fresh, chopped
*1 onion chopped,
Garlic, 2 cloves minced
half a cup of Black Olives,
half a cup Green Olives,
1 can Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano,
1 Red Bell Pepper chopped
1 Anaheim Chile 1 whole pepper, chopped
2 Spaghetti Squash, steamed or baked
1 pound Ground Turkey Italian Sausage/Low Fat, 16 oz

if you like some heat you can add 1/2 to 1 tsp of red pepper flakes

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.