Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really 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 current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. 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 that.
The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- Take Whole Wheat Spaghetti and Veggies
- Make ready 4 oz dried whole wheat spaghetti pasta
- Prepare 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Get 1 small spaghetti squash
- Take 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- Prepare 1 small onion, thinly sliced
- Get 1 tbsp capers, drained
- Take 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
- Get 2 tsp olive oil, divided
- Prepare 1 tsp sherry vinegar
- Make ready 2 tbsp unsalted butter, divided
- Make ready 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.
Steps 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).
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