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

Hello everybody, it is Jim, welcome to our recipe page. 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. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for 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.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something that I have 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 that.

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. Make ready 1 Kosher salt, to taste
  4. Make ready 1 Black pepper, to taste
  5. Prepare 1 small spaghetti squash
  6. Prepare 1 small Japanese eggplant, halved and sliced 1/4 inch thick
  7. Take 1 small onion, thinly sliced
  8. Take 1 tbsp capers, drained
  9. Get 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. Make ready 1 tsp tomato paste
  11. Take 1 small lemon, cut in half and juiced
  12. Take 2 tsp olive oil, divided
  13. Prepare 1 tsp sherry vinegar
  14. Take 2 tbsp unsalted butter, divided
  15. Prepare 1 tbsp Italian parsley, washed and roughly chopped

Scrape out the inner strands of squash and add to the pan with eggplant. Slices of smoked ham, dried cranberries, and almonds on a bed of fresh red and green lettuce, and drizzled with a tangy balsamic vinaigrette. Mary Grace Caesar Salad Breaded chicken fillet on top of crisp Romaine lettuce, dotted with croutons and bacon bits, and tossed in Caesar Salad dressing. Heat oil in medium saucepan over medium heat.

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!

Add diced tomatoes, pepper, herbs and red pepper flakes. Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. 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. Season the spaghetti squash with olive oil, salt, and pepper. Remove from the oven and let rest until cool enough to handle.

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