Recipe: Tasty Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds. Great recipe for Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds. Wholesome, healthy and full of flavor this vegetarian spaghetti will delight your senses. Sauttéed Japanese eggplant, roasted spaghetti squash, salty capers, fresh-squeezed lemon, toasted.

Sauce the onion, eggplant, garlic, red pepper and and the spices and then add the capers and olives. Make sure to taste and adjust the seasonings so this is flavorful and robust. Adding a little bit of caper brine ups the flavor and depth. nuts-bout-chocolates.blogspot.com - 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.

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

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

Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds step by step

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!.

Baked spaghetti squash whole results in a more mild, neutral flavor. This may seem bland compared to roasting cut in half, or it may be a better blank canvas for your spaghetti squash recipe. When I'm feeling extra lazy and don't want the fuss of cutting, I bake my spaghetti squash whole. Otherwise, I prefer to cut it in half, first. With a knife, prick the squash all over and place on a baking sheet.