Italian

Spaghetti Squash with Tomato and Eggplant Sauce is for Dinner.

Spaghetti Squash with Tomato and Eggplant Sauce takes 20 minutes to prepare.

Spaghetti Squash with Tomato and Eggplant Sauce takes 60 minutes to cook.

Spaghetti Squash with Tomato and Eggplant Sauce makes 4 servings.

The ingredients for Spaghetti Squash with Tomato and Eggplant Sauce are:

1 spaghetti squash, roasted and flesh scraped out of skin
1 eggplant, cut lengthwise into 1/4 inch slices
1 T olive oil, divided
2 garlic cloves
1 28 oz can crushed tomatoes
1/4 can (6oz) tomato paste
5 basil leaves
Salt, to taste
Pepper, to taste
1/4 C parmesan cheese

Here is how you make Spaghetti Squash with Tomato and Eggplant Sauce:

Preheat oven to 400 degrees. Cut squash in half, scrape out seeds, brush lightly with olive oil, and roast cut side down on baking sheet for about 45 minutes. When squash is cooked and cooled, scrape flesh out of skin and set aside (keep warm.) Meanwhile, brush eggplant slices lightly with olive oil and arrange on baking sheet. Broil eggplant until tender and golden brown on both sides. Cool and cut into chunks. In saute pan, heat about 1/2 T olive oil and add garlic, stirring and cook for about 30 seconds. Do not burn. Add in tomato paste and crushed tomatoes and stir to combine. Add in eggplant and basil leaves. Simmer for about 10 minutes and season with salt and pepper to taste. Portion spaghetti squash into bowls and top with tomato sauce and parmesan cheese.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user KAYJAYBEE17.

The nutritional information for Spaghetti Squash with Tomato and Eggplant Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 232.9

• Total Fat: 6.2 g
• Cholesterol: 4.9 mg
• Sodium: 537.2 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 7.2 g
• Protein: 6.1 g

Spaghetti Squash with Tomato and Eggplant Sauce is Italian cuisine.

The dietary needs meet for Spaghetti Squash with Tomato and Eggplant Sauce is Vegetarian