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

Hey everyone, hope you are 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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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 enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I’ve loved my whole life. They’re 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 particular recipe, we must prepare a few components. 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 it.

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. Prepare 4 oz dried whole wheat spaghetti pasta
  3. Take 1 Kosher salt, to taste
  4. Prepare 1 Black pepper, to taste
  5. Make ready 1 small spaghetti squash
  6. Take 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. Prepare 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. Get 1 tsp tomato paste
  11. Prepare 1 small lemon, cut in half and juiced
  12. Take 2 tsp olive oil, divided
  13. Make ready 1 tsp sherry vinegar
  14. Get 2 tbsp unsalted butter, divided
  15. Take 1 tbsp Italian parsley, washed and roughly chopped

Like noodles, the squash adds texture to a recipe and takes on the flavor of. Spaghetti squash is a vibrant winter vegetable enjoyed for its nutty flavor and impressive nutrient profile. Closely related to pumpkin, squash, and zucchini, spaghetti squash comes in many different sizes, shapes, and colors, ranging from off-white to dark orange. Baking spaghetti squash in the oven is easy and develops the most flavor.

Steps 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!

Here's one more tip for roasting squash: Sneak a few sprigs of fresh herbs under each Slow Cooker Spaghetti Squash. For this method, do not cut the squash in half and instead leave it whole. With a small, sharp knife, poke. Spaghetti squash, botanically classified as Cucurbita pepo, is a unique winter variety that is a member of the Cucurbitaceae family along with pumpkins 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 a.

So that’s going to wrap it up for this exceptional food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in 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!