Spaghetti Squash Eggplant Scampi

Pasta is a passionate food — so much heart, love… and carbs. It isn’t everyday that I’d be down for carb loading, but the sudden craving for pasta makes me think otherwise. But, I always tell myself “don’t give in!”

So how do I indulge in a plate filled with oodles of noodles without the guilt? Substituting a vegetable, of course. Let me just say, this spaghetti squash eggplant scampi is on point! I’ve been trying to do a lot of carb-veggie subbing lately which is why I was so excited to create this flavorful, healthy dish.

Never thought diggin’ into a plate full of fresh veggies could feel so satisfying, did ya?

Here is what you’ll need:
  • 1 medium spaghetti squash
  • 2 Tablespoons olive oil
  • 1 eggplant
  • ½ cup onion, sliced
  • 1 orange bell pepper, sliced
  • 4 cloves garlic, mined
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 1 tsp cornstarch
  • 1 green onion, chopped
  • Salt and pepper
  • Parmesan

Preheat the oven to 400 degrees.

Slice the squash in half lengthwise — be sure to use a sharp knife! I find the “rocking” method to work the best (rocking the knife back and forth). Scoop out the seeds and string. Place both halves in a glass baking dish and cover with foil. Bake for 40 minutes. Be careful, it will be hot! Let it cool — then using a fork, rake the squash to get your ‘spaghetti noodles.’ Set aside.

In the meantime, prepare the eggplant! Slice into 1/2-inch rounds, and lay flat on a baking sheet. Now, the important part: salt these boys like crazy! This will ensure the moisture draws out and they cook nicely. Let them sit for about 15-20 minutes. After, flip them over and salt the other side and let them sit for another 15-20 minutes. Rinse, pat dry, and cut into strips. Set aside.

While the moisture is drawing out of the eggplant, heat olive oil in a large pan over medium. Add onion and orange bell pepper; cook for 10 minutes until tender and caramelized. Add garlic and red pepper flakes; cook for 1 minute.

In a separate pan, cook the eggplant for 5 minutes until browned. Add veggies to the same pan. Set aside.

In the same pan the veggies were cooked in, bring your pan to medium-high heat and add white wine and lemon juice. Scraping the bottom of the pan, make sure all bits are loose. Add in the veggies and cornstarch. Toss to combine. Gently stir in the spaghetti squash and season to taste.

Dish up, add green onions and parmesan — DIG IN!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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