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Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds
Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

Before you jump to Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more publicity than ever before and there are many reasons why this is so. The overall economy is impacted by the number of individuals who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, most people assume that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. In reality, however, just making some small changes can positively affect day-to-day eating habits.

Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your basket that you don’t want to eat. For example, most likely you have never checked the box of your favorite cereal to see its sugar content. One nutritious alternative that can give you a positive start to your day is oatmeal. If this is not to your liking on its own, try mixing in fresh fruits that have other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. To make whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds you only need 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. You need Whole Wheat Spaghetti and Veggies
  2. Take 4 oz dried whole wheat spaghetti pasta
  3. Use 1 Kosher salt, to taste
  4. Get 1 Black pepper, to taste
  5. Take 1 small spaghetti squash
  6. Get 1 small Japanese eggplant, halved and sliced 1/4 inch thick
  7. You need 1 small onion, thinly sliced
  8. Get 1 tbsp capers, drained
  9. Prepare 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. Take 1 tsp tomato paste
  11. Provide 1 small lemon, cut in half and juiced
  12. Use 2 tsp olive oil, divided
  13. Prepare 1 tsp sherry vinegar
  14. Prepare 2 tbsp unsalted butter, divided
  15. Take 1 tbsp Italian parsley, washed and roughly chopped
Steps to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Preheat oven to 400 ºF and fill a medium to large sauce pot three quarters full with water and 1 tablespoon of salt. Turn the sauce pot on over high-heat.
  2. Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season with salt and black pepper, brush - cut side with 1 tablespoon of olive oil and place cut side down on a heavy baking pan or roasting pan. Cook for 30-35 minutes until the top is soft and gives to the touch.
  3. When the water reaches a boil, add the pasta all at once and stir continuously so it does not stick to each other or the pan. Cook the pasta until tender or al-dente but not mushy. Before draining the pasta remove 2 Tablespoons of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
  4. While the squash is roasting, heat a large sauté pan over medium-high heat. Add remaining olive oil to the pan, add the eggplant. Cook while stirring for 4-5 minutes and then add onion and half of the butter, cook for 2-3 more minutes. Add vinegar and tomato paste and cook for 1 more minute, remove from heat.
  5. Once the squash is cooked, remove from the oven and allow to cool for 5-10 minutes. Scrape out the inner strands of squash and add to the pan with eggplant.
  6. Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients. - Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining butter, capers and the lemon juice. Cook over medium heat while stirring to incorporate all the ingredients. Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with salt and pepper.
  7. Serve in two large bowls with toasted almonds and parsley on top. Enjoy!

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