Ratatouille with Spaghetti Squash and Beans

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

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