My go-to cold weather dish, with a dash of omnivore love: Ratatouille “pasta” using spaghetti squash. I added the simple meatball recipe because it’s a great addition for folks that eat meat and it is a quick and easy low-carb version of meatballs that goes well with spaghetti squash.
It’s not an exaggeration when I say I eat ratatouille at least three times a week.
I buy a bundle of my favorite components: a few roma tomatoes, large eggplant, large zucchini, and large red onion. Sometimes I vary it and use zucchini, eggplant, and red pepper, and leave out the onion and tomatoes.
This ratatouille recipe is a modified version of my basic roasted ratatouille recipe in my cookbook, Cooking for the Specific Carbohydrate Diet.
I can eat a bowl of ratatouille as a snack but I’ve created a full plate here, adding meatballs, sauce, and spaghetti pasta. I often toss in some goat cheese or Parmesan, but I’ll leave that up to you.
- 1 large eggplant trimmed and diced
- 2 Roma tomatoes diced
- 1 large zucchini trimmed and diced
- 2 red peppers trimmed and diced
- 1 large red onion trimmed and diced
- 1 tablespoon balsamic vinegar (or sub with red wine vinegar)
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- Preheat your oven to 450º (230°C, or gas mark 8).
- Prepare a baking sheet with parchment paper or non-stick baking mat.
- Add all the ingredients to a large bowl and mix with a spatula or spoon to blend.
- Spread the vegetables on the baking sheet.
- Bake for 30 minutes or until the vegetables are slightly browned.
- 1 large spaghetti squash
- Preheat your oven to 425º (220°C, or gas mark 7).
- Line a baking sheet with parchment paper or a non-stick baking mat.
- Cut the squash in half (either the short way or long way) and place on the baking sheet.
- Bake for 30 minutes.
- Scoop out the seeds from the center of each half and then use a fork to scoop out the spaghetti.
Simple Meatballs & Sauce
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon fennel seeds
- 2 cups your favorite marinara sauce or tomato sauce
- Combine all the ingredients in a bowl and blend well.
- Warm up the marina sauce in a large saucepan and bring to a steady simmer.
- Shape the meat mixture into small meatballs and place them in the saucepan.
- Simmer the meatballs until they are cooked, about 15 minutes.
This is amazing. So easy.
So glad you like it! Yes, easy and delicious are a great combination.
According to Gottschall’s book, those following the SCD diet are not allowed to use tomato paste. I have noticed you do include it in some of your recipes. Has the thinking on this changed?
I haven’t heard that, but I do know that some folks adhere to a strict guideline of no commercial or processed food, I think because of the concern over hidden ingredients. It’s up to you, you’ll have to make that call, and read labels.