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