Roasted Spaghetti Squash with eggplant Puttanesca

• Produce

  • 1 Eggplant - cut into a small dice ( 4 cups, small
  • 4 cloves Garlic, rough
  • 1 Red bell pepper
  • 1/4 tsp Red chili flakes
  • 1 Red onion
  • 1 14 ounce can Tomatoes

• Condiments

  • 2 tbsp Capers
  • 1 2 tablespoons slice Olives

• Pasta & Grains

  • 3 lb Spaghetti squash- ( or sub pasta noodles

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Beer, Wine & Liquor

  • 1 Splash Red wine

Found on feastingathome.com

Description

Ingredients

• 3 lb Spaghetti Squash- ( or sub pasta noodles)
• 4 tablespoon olive oil- divided
• 1 small eggplant - cut into a small dice ( 4 cups)
• 1 red onion- diced
• 4 cloves garlic- rough chopped
• 1 red bell pepper- diced
• 14 ounce can crushed or diced tomatoes
• 1 teaspoon salt
• ¼ teaspoon red chili flakes
• Splash red wine
• 2 tablespoons capers
• 2 tablespoons slice olives ( like green or kalamata)
• Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil

Directions

• 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 heavy bottom skillet or dutch oven, heat 3 tablespoons oil 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.