Vegetarian

Spaghetti Squash with Eggplant Tomato Sauce takes several minutes to prepare.

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

Spaghetti Squash with Eggplant Tomato Sauce makes 6 servings.

The ingredients for Spaghetti Squash with Eggplant Tomato Sauce are:

1 eggplant, peeled (yield from 1 Eggplant, fresh
1 large Onions, raw
4 clove Garlic
1 cup Chickpeas (garbanzo beans)
1.5 cup Tomatoe (chopped) (by JJJENNIFER)
6 medium Mushrooms, fresh
4 tbsp Extra Virgin Olive Oil
6 cup Spaghetti Squash
Italian spices, salt, pepper, red pepper flakes.

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

Roast the squash and the eggplant. 375 for 40 minutes.Saute the onion and garlic then add the mushrooms and then the chickpeas. When the eggplant is soft, scrape it into the sauce. Season. Take about a third of the onions and garlic, saut? them in a skillet. Scrape the squash into the pan and saut? until the texture you want. Serve the sauce over the spaghetti squash.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user RONNIMICHELLE.

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

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 214.5

• Total Fat: 10.7 g
• Cholesterol: 0.0 mg
• Sodium: 155.4 mg
• Total Carbs: 27.1 g
• Dietary Fiber: 6.5 g
• Protein: 5.3 g