How to Make Appetizing Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds. Roasted Spaghetti Squash with Eggplant Puttanesca Sauce – a robust vegan meal full of healthy veggies! Capers and olives give it depth and flavor while chili flakes add just the right amount of heat. Keep this totally vegan and dairy free, or dust it with finely grated Romano cheese, for a tasty.

I also made these bonkers-awesome Italian subs for dinner because we were feeling. Lay the spaghetti squash face up on a foil-lined baking sheet. Drizzle with olive oil, salt, and pepper. You can have Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

1. It’s of Whole Wheat Spaghetti and Veggies.
2. It’s 4 oz of dried whole wheat spaghetti pasta.
3. It’s 1 of Kosher salt, to taste.
4. Prepare 1 of Black pepper, to taste.
5. You need 1 small of spaghetti squash.
6. You need 1 small of Japanese eggplant, halved and sliced 1/4 inch thick.
7. Prepare 1 small of onion, thinly sliced.
8. It’s 1 tbsp of capers, drained.
9. Prepare 1 of ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes.
10. It’s 1 tsp of tomato paste.
11. You need 1 small of lemon, cut in half and juiced.
12. It’s 2 tsp of olive oil, divided.
13. You need 1 tsp of sherry vinegar.
14. Prepare 2 tbsp of unsalted butter, divided.
15. You need 1 tbsp of Italian parsley, washed and roughly chopped.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. It has an oblong and The rind is very hard and tough, so the squash can be cooked whole or sliced in half for faster cooking. Once cooked, the flesh can be shredded with. Spaghetti squash is one versatile and tasty vegetable, and you'll want to get on a first name basis with it while you're doing the Paleo thing.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds instructions

1. Preheat oven to 400 ºF and fill a medium to large sauce pot three quarters full with water and 1 tablespoon of salt. Turn the sauce pot on over high-heat..
2. Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season with salt and black pepper, brush cut side with 1 tablespoon of olive oil and place cut side down on a heavy baking pan or roasting pan. Cook for 30-35 minutes until the top is soft and gives to the touch..
3. When the water reaches a boil, add the pasta all at once and stir continuously so it does not stick to each other or the pan. Cook the pasta until tender or al-dente but not mushy. Before draining the pasta remove 2 Tablespoons of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve..
4. While the squash is roasting, heat a large sauté pan over medium-high heat. Add remaining olive oil to the pan, add the eggplant. Cook while stirring for 4-5 minutes and then add onion and half of the butter, cook for 2-3 more minutes. Add vinegar and tomato paste and cook for 1 more minute, remove from heat..
5. Once the squash is cooked, remove from the oven and allow to cool for 5-10 minutes. Scrape out the inner strands of squash and add to the pan with eggplant..
6. Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients. Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining butter, capers and the lemon juice. Cook over medium heat while stirring to incorporate all the ingredients. Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with salt and pepper..
7. Serve in two large bowls with toasted almonds and parsley on top. Enjoy!.

That's because it can serve as suitable substitute for noodles in a pasta recipe, and has just the right consistency to go into a casserole. Spaghetti squash is popular with all kinds of healthy eaters, and for good reason: When this hearty yellow squash is cooked, the flesh can be pulled into noodle-like shreds that are low in calories and naturally gluten-free. Like noodles, the squash adds texture to a recipe and takes on the flavor of. Spaghetti squash is such a mild-tasting squash. Because like its namesake pasta, spaghetti squash loves being matched up with It stands in heroically as a delicious, satisfying substitution for wheat pasta.