Recipe: Spaghetti Squash with Tomato Eggplant Sauce
No matter what your resolution says, it’s a safe assumption that holiday sweets are still lingering somewhere in your home. Put down the cookies and get back on track with this spaghetti squash recipe topped with a tomato eggplant sauce. This dish tastes like rich comfort food—so much so that you won’t even miss high-carb spaghetti.
If you need a protein fix, add some ground turkey or chicken to the sauce.
1 medium spaghetti squash
1 small eggplant
1/2 cup chopped white onion
1 1/2 tsp minced garlic
1 tsp dried basil
1 tsp oregano
Fresh basil for garnish (optional)
Pre-heat the oven to 400 degrees. Chop the eggplant into cubes. Place the cubes in a bowl and drizzle them with olive oil and vinegar until lightly coated. Add a pinch of salt and pepper. Put the cubes onto a lined baking sheet and bake for about 40 minutes.
While the eggplant is cooking, heat a splash of olive oil, garlic, and the onions in a saucepan over medium heat. Dice the tomatoes. When the garlic is light brown, add in the tomatoes and turn the heat down to low. Sprinkle in the basil, oregano, and a pinch of salt. Let the sauce simmer for about 15 minutes.
Microwave the entire spaghetti squash for three minutes. Remove the squash from the microwave and slice it in half, lengthwise. Place each half in a microwave-safe pan or dish containing 1/4 cup water. Microwave the halves for 10 minutes, or until tender. Remove the halves from the dish and let them cool. Once cool, scoop out the seeds and scrape out the inside of the squash.
Once the sauce is done simmering, remove from heat. Mix in the eggplant until combined. Ladle the sauce over a bowl of squash. Garnish with fresh basil or a sprinkle of parmesan.