Eggplant Spaghetti Squash Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.8

Eggplant Spaghetti Squash Recipe

NUTRITION · PER SERVING60M COOK
CAL 35%·PRO 24%
CARBS 92G53% OF CAL
24G FIBER25G OTHER43G TOTAL SUGAR
FAT 36G46% OF CAL
5G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted spaghetti squash topped with an eggplant puttanesca sauce made with olives, capers, tomatoes, and red wine. A rich, plant-based dinner low in carbs.

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Nutrition & ingredients

Ingredients

serves 2
  • 3 lb Spaghetti Squash- ( or sub pasta noodles)
  • 4 tablespoons olive oil- divided
  • 1 medium eggplant – cut into a small dice ( 4 cups)
  • 1 red onion- diced
  • 4-6 cloves garlic- rough chopped
  • 1 red bell pepper- diced
  • 14 ounce can crushed or diced tomatoes
  • 1 tablespoon dry Italian herbs ( or sub oregano and thyme)
  • 1 teaspoon kosher salt
  • ¼ teaspoon red chili flakes, more to taste
  • Splash red wine
  • 2 tablespoons capers, more to taste, plus a splash of the brine
  • 3 tablespoons slice olives ( like green or kalamata)
  • Garnish: fresh Italian parsley, grated Romano or Parmesan cheese, or a drizzle olive oil
PREP
15M
SODIUM
1911MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.