Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds using 15 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- Make ready Whole Wheat Spaghetti and Veggies
- Get 4 oz dried whole wheat spaghetti pasta
- Take 1 Kosher salt, to taste
- Prepare 1 Black pepper, to taste
- Make ready 1 small spaghetti squash
- Get 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- Make ready 1 small onion, thinly sliced
- Get 1 tbsp capers, drained
- Get 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
- Make ready 1 tsp tomato paste
- Make ready 1 small lemon, cut in half and juiced
- Prepare 2 tsp olive oil, divided
- Make ready 1 tsp sherry vinegar
- Take 2 tbsp unsalted butter, divided
- Get 1 tbsp Italian parsley, washed and roughly chopped
Sweet & Spicy Asian Pork-Stuffed Spaghetti Squash Big Flavor Kitchen. Spaghetti squash is such a mild-tasting squash. Because like its namesake pasta, spaghetti squash loves being matched up Finally, you can boil spaghetti squash. Bring a large pot of water to a low boil, and carefully sink a whole squash into it.
Instructions to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve in two large bowls with toasted almonds and parsley on top. Enjoy!
You don't need a rolling boil. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. 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. 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. How to cook spaghetti squash four ways: in the oven, microwave, slow cooker, and pressure cooker (like an Instant Pot).
So that’s going to wrap this up for this exceptional food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
