Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. One of my favorites food recipes. For mine, I am going to 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 favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook 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:
- Make ready Whole Wheat Spaghetti and Veggies
- Take 4 oz dried whole wheat spaghetti pasta
- Make ready 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Get 1 small spaghetti squash
- Make ready 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- Make ready 1 small onion, thinly sliced
- Get 1 tbsp capers, drained
- Take 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
- Take 1 tsp tomato paste
- Prepare 1 small lemon, cut in half and juiced
- Make ready 2 tsp olive oil, divided
- Make ready 1 tsp sherry vinegar
- Make ready 2 tbsp unsalted butter, divided
- Take 1 tbsp 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.
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!
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.
So that’s going to wrap this up with this special food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
