Ratatouille with a twist

Summer is here and it is now time to enjoy lots of vegetables!  Since my fiance and I have slight intolerance to eggplants, we replaced the eggplants with acorn squash.  This turned out to be quite flavorful and colorful too!  Bon appetit!

Ingredients:
2 tbsp olive oil
1/2 tsp garlic powder
2 large red onions, sliced
1/2 of acorn squash
3 medium yellow squash, sliced
3 medium green zucchini, sliced
1 red bell pepper, sliced
3 roma tomato, chopped
2 tbsp tomato puree
2 tbsp parsley
Salt and pepper to taste

Directions to cook the acorn squash first:
1. Wash the skin,
2. Cut it length wise and scoop out the seeds (you can roast the seeds--optional),
3. Place it either in a steamer or on a microwave safe bowl (No water needed when cook in the microwave),
4. Cook in steamer or microwave for 12-15 minutes,
5. Cut into cubes once it is cooked.

Directions to cook the Ratatouille:
1. In a saucepan, heat up the olive oil on a medium heat,
2. Add onion and garlic powder until slightly brown,
3. Add in the yellow squash, zucchini, red bell pepper,
4. Stir in the tomatoes, acorn squash, parsley,
5. Let it simmer on low heat for 20-25 minutes,
6. Add in the tomato puree and let it simmer for another 10 minutes.

Makes about 3-4 servings.