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I've been diagnosed with renal failure and told to cut back on my protein from meat. I also have to give up my Advil for my fibro pain. This is a recipe that I make when the veggies are available in my price range.

Barbara in So Calif

RATATOUILLE ON SPAGHETTI SQUASH

1 Eggplant ( about 12 oz), cubed

1 Green Bell Pepper, seeded and sliced

1 Onion, sliced

1 Garlic clove, minced

1 Tablespoon Olive oil

1 medium yellow squash. sliced

1 zucchini, sliced

8 oz mushrooms each cut in half

2 large ripe tomatoes, chopped

1 teaspoon Each dried basil and oregano

¾ teaspoon salt

¼ teaspoon black pepper

1 Spaghetti squash ( about 2 ½ pounds)

In a large skillet, with a lid, sauté the first 4 ingredients in oil 5 minutes. Add next 4 ingredients, basil, oregano, salt and pepper. Cover: simmer until tender, stirring occasionally, about 20 minutes. Uncover: cook 5 minutes to reduce liquid. Meanwhile, pierce the spaghetti squash, place on paper towels. Cook on HIGH until slightly soft, 12 - 14 minutes. Let stand for 5 minutes. Cut in half: discard seeds. Using fork remove strands to platter. To serve, spoon ratatouille over squash. Makes 4 servings.

Per Serving(excluding unknown items, 4 servings
total): 197 Calories; 6g Fat (23.4% calories from
fat); 6g Protein; 37g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 462mg Sodium. Exchanges: 0
Grain(Starch); 7 Vegetable; 1/2 Fat.