Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I’ve loved my whole life.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- Prepare Whole Wheat Spaghetti and Veggies
- Make ready 4 oz dried whole wheat spaghetti pasta
- Get 1 Kosher salt, to taste
- Take 1 Black pepper, to taste
- Get 1 small spaghetti squash
- Prepare 1 small Japanese eggplant, halved and sliced 1/4 inch thick
- Prepare 1 small onion, thinly sliced
- Prepare 1 tbsp capers, drained
- Make ready 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
- Prepare 1 tsp tomato paste
- Prepare 1 small lemon, cut in half and juiced
- Take 2 tsp olive oil, divided
- Prepare 1 tsp sherry vinegar
- Take 2 tbsp unsalted butter, divided
- Make ready 1 tbsp Italian parsley, washed and roughly chopped
Steps to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- 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.
- 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.
- 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 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.
- 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!
So that’s going to wrap this up with this special food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
