Ratatouille In Acorn Squash

Ingredients

• ⅓ cup olive oil
• 4 garlic cloves, crushed
• 2 large onions, sliced
• 4 green peppers, cut into 1/2-inch strips
• 2 red peppers, cut into 1/2-inch strips
• 4 medium zucchinis, sliced
• 2 medium eggplants, peeled and cut into 1-inch cubes
• 12 ripe tomatoes, peeled and sliced
• ¼ cup capers
• 1 tablespoon salt
• 1 teaspoon freshly ground pepper
• 6 medium acorn squash

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    222 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 9 grams dietary fiber; 10 grams sugars; 5 grams protein; 670 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve servings

Preparation

1. Heat the oil over high heat in a large pot and saute the garlic, onion and all the peppers until they are soft, about 15 minutes. Add the zucchini, eggplant and tomatoes, and stir well.
2. Lower the heat to a simmer and cook for an hour and a half. Add the capers, salt and pepper during the last 15 minutes of cooking. Keep hot.
3. Preheat the oven to 350 degrees.
4. Halve the acorn squash, remove the seeds and place them, cut side down, on a baking sheet. Add one inch of boiling water. Bake for 45 minutes.
5. To serve, spoon some of the ratatouille into the cavity of each half.

1 hour 15 minutes