Roasted Spaghetti Squash w/ Eggplant Puttanesca
Ingredients
- 3 lb spaghetti squash (can substitute with pasta noodles)
- 4 tablespoon olive oil, divided
- 1 small eggplant, cut and diced (about 4 cups)
- 1 red onion, diced
- 4 cloves garlic, rough chopped
- 1 red or green bell pepper, diced
- 1 can crushed or diced tomatoes (14 oz)
- 1 teaspoon salt
- ¼ teaspoon red chili flakes
- 2 tablespoons slice olives, green or kalamata
- Garnish: fresh Italian parsley, basil, vegan parmesan or romano cheese or a drizzle olive oil
Optional Add ins:
- 2 tablespoons capers
- splash red wine
Instructions
- Pre heat oven to 425F
- Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes or until tender. (You could this the night before and then refrigerate and reheat.)
- While the squash is roasting make the Eggplant Puttanesca sauce…
- In a large skillet heat 3 tablespoons oil OR veggie broth over med-high heat.
- Add diced onion and eggplant, and saute, stirring often for 3-4 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10 more minutes.
- Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, and simmer on low heat 5-10 more minutes. Add capers and olives.
- When squash is tender, scoop it out into a bowl and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
- Place spaghetti squash on a platter (or divide among bowls) and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese or a drizzle olive oil. Alternatively you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the putttanesca.
Notes
Recipe : https://www.feastingathome.com