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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I’ve loved my entire life. They are nice and they look wonderful.

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.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Make ready Whole Wheat Spaghetti and Veggies
  2. Get 4 oz dried whole wheat spaghetti pasta
  3. Get 1 Kosher salt, to taste
  4. Prepare 1 Black pepper, to taste
  5. Get 1 small spaghetti squash
  6. Get 1 small Japanese eggplant, halved and sliced 1/4 inch thick
  7. Take 1 small onion, thinly sliced
  8. Get 1 tbsp capers, drained
  9. Get 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. Prepare 1 tsp tomato paste
  11. Get 1 small lemon, cut in half and juiced
  12. Take 2 tsp olive oil, divided
  13. Get 1 tsp sherry vinegar
  14. Make ready 2 tbsp unsalted butter, divided
  15. Prepare 1 tbsp Italian parsley, washed and roughly chopped

This is a wonderful spaghetti dish with a creamy rich. Throw it in whole and walk away! Before we get any further into this spaghetti squash discussion, I have something to say So easy and worked perfectly. I made a quick sauce of melted butter, garlic, basil, and toasted pine nuts, tossed with squash, then sprinkled.

Instructions to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  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!

There are those who LOVE spaghetti squash as a lower-calorie replacement for spaghetti. And there are those who shun it So many tutorials for how to cook spaghetti squash will tell you to poke holes in the vegetable, add water to the bottom of the pan, and either cook the whole thing or two halves at. Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don't cut yourself). Sprinkle with sea salt and give it all a toss to make sure the eggplant. I'd never cooked a spaghetti squash until this past year.

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 your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!