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whole wheat spaghetti pasta kosher salt black pepper squash Japanese eggplant onion capers almonds tomato lemon olive oil sherry vinegar unsalted butter Italian parsley
Viewed: 87 - Published at: 6 years agoIngredients
- 4 oz dried whole wheat spaghetti pasta
- 1 Kosher salt, to taste
- 1 Black pepper, to taste
- 1 small spaghetti squash
- 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- 1 small onion, thinly sliced
- 1 tbsp capers, drained
- 1 1/4 cup sliced almonds, toasted in 350 degrees F oven for 8 minutes
- 1 tsp tomato paste
- 1 small lemon, cut in half and juiced
- 2 tsp olive oil, divided
- 1 tsp sherry vinegar
- 2 tbsp unsalted butter, divided
- 1 tbsp Italian parsley, washed and roughly chopped
Method
- Preheat oven to 400 degrees F 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 chefs 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 saute 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!
