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Recipes // Main Dish Pasta // Eggplant and Bean Pomodoro with Spaghetti Squash

Eggplant and Bean Pomodoro with Spaghetti Squash

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By: Cindy Barbieri

Ingredients:

  • 1 spaghetti squash
  • 3 tablespoons olive oil
  • 1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 2 teaspoons tomato paste
  • 1 cup vegetable broth
  • 1 can white beans, rinsed and drained
  • 2 tablespoons red-wine vinegar
  • 4 teaspoons capers, drained
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper, (optional)
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 375 degrees
  2. Slice spaghetti squash. Lay open side down on a baking sheet lined with parchment paper and roast for 30 minutes.
  3. Meanwhile heat a large nonstick sauté pan over medium heat. Add in olive oil and once hot add in eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  4. Add diced tomatoes (with juice), tomato paste and vegetable broth. Bring to a boil and use a spoon to combine in tomato paste.
  5. Lower to medium then add in beans, vinegar, capers, salt, pepper and crushed red pepper and cook, stirring occasionally using a wooden spoon for about 5-7 minutes.
  6. When spaghetti squash is done (piercing with a fork and the skin gives). Let cook then using a fork scrape out the top layer of seeds and pulp to discard then scrape to create your spaghetti strands.
  7. Add to the eggplant pomodoro and toss together. Enjoy

Notes:
Tips on Preparing Spaghetti Squash

1. Cutting in half the long way.

Bake rind side up about 30 to 40 minutes at 375 F.
Microwave 6 to 8 minutes (let stand for a few minutes to cool)
Boil 20 minutes.

2. Keeping whole – Begin each method below by piercing the squash several times with a sharp knife. (Do this especially if you’re microwaving it, or you may end up with an “Explosion.”)

Bake about an hour in the oven at 375 F.
Microwave 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Boil for half an hour or so.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).

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