Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going 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 am going to 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 favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
- Prepare Whole Wheat Spaghetti and Veggies
- Take dried whole wheat spaghetti pasta
- Take Kosher salt, to taste
- Get Black pepper, to taste
- Prepare spaghetti squash
- Take Japanese eggplant, halved and sliced 1/4 inch thick
- Make ready onion, thinly sliced
- Take capers, drained
- Take ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
- Take tomato paste
- Get lemon, cut in half and juiced
- Make ready olive oil, divided
- Prepare sherry vinegar
- Take unsalted butter, divided
- Prepare Italian parsley, washed and roughly chopped
Instructions 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 it up with this special food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
