Ratatouille Over Spaghetti Squash Noodles
Low Cal and Low Carb Dinner – 75 Calories 14g Carbs
Ratatouille Over Spaghetti Squash Noodles. Ratatouille and pasta are always a great combination, but seeing we won’t be eating pasta while on the Bone Broth Diet – we improvise. So my choice was to serve this with Spaghetti Squash Noodles. Or you can make a small 4oz Salmon or Chicken Breast and serve the ratatouille along side those.
The recipe includes onion, diced tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, balsamic vinegar, and spices – 75 calories and 14g carbs.
RATATOUILLE OVER SPAGHETTI SQUASH NOODLES
Makes 4 servings – 75 calories, 14g carbs
add (8 calories and 1.7g carbs for spaghetti squash)
INGREDIENTS
1 tsp Coconut Oil
1/4 yellow onion, finely chopped
1 can (16oz) petite dice tomatoes
1 can (use only 3oz) tomato paste
1/2 Eggplant, finely chopped
1 Zucchini, finely chopped
4oz Mushrooms, cut into thirds
1-2 Garlic Cloves, minced
1 tbl Balsamic Vinegar
1/2 tsp fresh Thyme or 1/4 tsp dried
1/2 tsp Celtic Salt
1/8 tsp ground Black Pepper
1/2 c fresh Basil, cut into chiffonade ribbons
1/8 c chopped fresh Parsley
INSTRUCTIONS
Heat oil in pan over med high heat. Cook the onions until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.
Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in basil and parsley, and add salt and pepper to your liking.
I served mine over cooked spaghetti squash noodles.
This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb dinner dishes, check our the DINNER RECIPE link.
