INGREDIENTS:2 spaghetti squash (about 5 lbs. total)
2 medium yellow summer squash, trimmed, sliced
2 medium zucchini, trimmed, sliced
1 lb. fresh mushrooms, trimmed, sliced
1 large onion, chopped
1 eggplant (about 1 lb.), peeled, deiced
3 ½ lbs. canned tomatoes, drained, coarsely chopped
1 lb. cooked or canned red kidney beans, drained, rinsed
½ cup fresh parsley
1 ½ tsps. salt
1 ½ tsps. dried basil leaves, crushed
½ tsp. ground thyme
½ tsp, black pepperDIRECTIONS:1. Pierce spaghetti squash in several spots with a sharp knife. Bake in a 375°F oven until tender, about 45 minutes.
2. While squash cooks, separately steam yellow and zucchini squashes, mushrooms, onion and eggplant just until tender, about 3 to 5 minutes each.
3. In a large pot combine steamed vegetables, tomatoes, beans, parsley and seasonings and simmer about 5 minutes. Salt to taste.
4. Cut open spaghetti squash, remove seeds and with a fork, pull out squash to form spaghetti.
5. To serve: Mound 4 oz. squash in the center of each serving vessel, spoon ratatouille around and serve.
SERVINGS:24 servingsFrom:Recipe from the Idaho Bean CommissionPHOTO CREDIT:Photo Credit: THE IDAHO BEAN COMMISSION