Hey everyone, I hope you are having an amazing 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 food recipes. This time, I will make it a little bit tasty. 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 meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- Take Whole Wheat Spaghetti and Veggies
- Take 4 oz dried whole wheat spaghetti pasta
- Make ready 1 Kosher salt, to taste
- Make ready 1 Black pepper, to taste
- Take 1 small spaghetti squash
- Get 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- Take 1 small onion, thinly sliced
- Take 1 tbsp capers, drained
- Make ready 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
- Get 1 tsp tomato paste
- Prepare 1 small lemon, cut in half and juiced
- Make ready 2 tsp olive oil, divided
- Prepare 1 tsp sherry vinegar
- Get 2 tbsp unsalted butter, divided
- Prepare 1 tbsp Italian parsley, washed and roughly chopped
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 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 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. You don't need a rolling boil.
So that is going to wrap it up with this exceptional food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
