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Spaghetti Squash Ratatouille

Olivelle is known for their high-quality oil and vinegar fresh from the tap. They also offer custom spice blends and artisan sea salts. Try a sample for yourself in our downtown Sioux Falls store!

Spaghetti Squash Ratatouille

Recipe created for

Miscuglo Italian Dried Herb Blend

Main ingredient

Spaghetti Squash

Serving size

Makes 6-8 Servings


  • 1 spaghetti squash
  • 1 eggplant
  • 1-2 zucchini
  • 1 orange pepper
  • 1 red pepper
  • 1 onion
  • 3-4 tablespoons olive oil
  • 3-4 tablespoons olivelle miscuglio italian herb blend
  • 2 tablespoons sea salt
  • 1-2 cups diced tomatoes (box, can, or fresh)

Recipe Preparation

  1. Preheat the oven to 400°F.
  2. Using a fork, poke the squash all over. Microwave for 2-5 minutes to soften slightly.
  3. Cut the squash in half lengthwise. Using a spoon, remove the seeds and discard. Drizzle the meaty sides liberally with olive oil and season with Miscuglio and sea salt.
  4. Arrange, meaty side down, on a sheet pan. Cook in preheated over for 20 minutes while you prepare the other veggies.
  5. Cube the remaining veggies into 1" pieces. Arrange around the partially cooked squash and season everything with another drizzle of olive oil and sprinkle of Miscuglio and sea salt.
  6. Roast for another 30 minutes, adding the tomatoes the last 5-10 minutes.
  7. Using a fork, scrape the squash onto a serving platter (careful, it will be hot!). Spoon the roasted veggies atop your healthy noodles and enjoy!
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