date: 2020-08-16T15:51:43.388Z
image: https://img-global.cpcdn.com/recipes/6432879778201600/751x532cq70/whole-wheat-spaghetti-spaghetti-squash-japanese-eggplant-capers-and-toasted-almonds-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6432879778201600/751x532cq70/whole-wheat-spaghetti-spaghetti-squash-japanese-eggplant-capers-and-toasted-almonds-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6432879778201600/751x532cq70/whole-wheat-spaghetti-spaghetti-squash-japanese-eggplant-capers-and-toasted-almonds-recipe-main-photo.jpg
author: Mason Mills
ratingvalue: 4.2
reviewcount: 3
recipeingredient:
– ” Whole Wheat Spaghetti and Veggies” – “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 14 inch thick” – “1 small onion thinly sliced” – “1 tbsp capers drained” – “1 cup sliced almonds toasted in 350 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”
recipeinstructions:
– “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!”
categories:
– Recipe
tags:
– whole – wheat – spaghetti
katakunci: whole wheat spaghetti
nutrition: 227 calories
recipecuisine: American
preptime: “PT40M”
cooktime: “PT56M”
recipeyield: “4”
recipecategory: Dessert

![Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds](https://img-global.cpcdn.com/recipes/6432879778201600/751x532cq70/whole-wheat-spaghetti-spaghetti-squash-japanese-eggplant-capers-and-toasted-almonds-recipe-main-photo.jpg)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds using 15 ingredients and 7 steps. Here is how you can achieve that.

##### The ingredients needed to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:

1. Get Whole Wheat Spaghetti and Veggies 1. Get 4 oz dried whole wheat spaghetti pasta 1. Take 1 Kosher salt, to taste 1. Take 1 Black pepper, to taste 1. Prepare 1 small spaghetti squash 1. Prepare 1 small Japanese eggplant, halved and sliced 1/4 inch thick 1. Take 1 small onion, thinly sliced 1. Take 1 tbsp capers, drained 1. Make ready 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes 1. Make ready 1 tsp tomato paste 1. Take 1 small lemon, cut in half and juiced 1. Make ready 2 tsp olive oil, divided 1. Take 1 tsp sherry vinegar 1. Get 2 tbsp unsalted butter, divided 1. Prepare 1 tbsp Italian parsley, washed and roughly chopped

##### Instructions to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:

1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. Serve in two large bowls with toasted almonds and parsley on top. Enjoy!

So that is going to wrap this up with this exceptional food whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!