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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders 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 almonds, and fresh parsley come together to serve you and your loved ones a satisfying dinner. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds Lizzy Johnston Atlanta, Georgia Wholesome, healthy and full of flavor this vegetarian spaghetti will delight your senses.

To get started with this recipe, we must prepare a few ingredients. 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 it.

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

Using a large chef's knife, cut the squash in half from the stem end to the blossom. 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.

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!

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. Wash the skin of the squash (when you cut into it you don't want to transfer dirt or anything to the inside of the squash. Plus it's good to always be in the habit of washing fruits and veggies!) with warm water and dry with a towel. You can have Whole Wheat Spaghetti, Spaghetti Squash, Japanese. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet.

So that’s going to wrap it up with this special food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!