This is the time of year when we eat a lot of fresh vegetables. So many are coming in from the garden that the choices I have for making vegetarian meals is sometimes overwhelming. Don’t get me wrong, it’s a wonderful thing to have all of the delicious veggies freshly picked from the garden. Right now I am drowning in eggplant, zucchini and green beans. The only thing in this recipe that didn’t come from this year’s harvest is the spaghetti squash. They will come in soon but amazingly the ones harvested last year are still holding well in the basement. Which is good because I swear he brought in 6, 407 of them. OK maybe not that many but it seemed like it. I don’t like them so I cook them for him on nights I am not feeling well. I came up with this spaghetti squash recipe so I didn’t just do what I usually do, which is serve it with some of my homemade sauce and grated Parmesan cheese. Although I have branched a bit and I did make him a gluten free “mac and cheese” using spaghetti squash that he really enjoyed.

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Spaghetti Squash with Roasted Eggplant, Peppers and Onions

Serves 2

1 medium spaghetti squash
4 cups eggplant, cut in 1″ dice
2 small peppers, cut into strips
1 medium onion, cut into small dice
2 garlic cloves, cut into thin slices
1 1/2 tsp salt plus more to sprinkle on the spaghetti squash
3 TBS olive oil
2 TBS pine nuts, toasted (or substitute walnuts or pecans if you would like)
1/4 cup roughly chopped fresh basil

Preheat oven to 350

Cut the spaghetti squash in half, lengthwise. Place on a baking sheet. Drizzle each half with olive oil. If you have an oil sprayer, this is a perfect place to use it. Sprinkle with salt.

add vegetables to roasting dish — **I made this recipe for one so the volume in this roasting dish shows that**

Add the eggplant, peppers, onions and garlic to a roasting dish. Pour 2 TBS olive oil over top and add the 1 1/2 tsp salt. Mix well and spread evenly in the dish.
Place the spaghetti squash and the roasting dish with the vegetables in the oven on the middle rack.
Roast for 40 minutes and check the spaghetti squash to see if it is done by scraping away from the edges with a fork. If it separates easily, it is ready. If it still feels tough it will need to cook longer.
Check the eggplant to see if it is cooked through. If it is very soft, it is done, if it is still a little springy it will need to cook longer. To cook longer, stir the vegetables and place back in the oven for 10 minute increments until the eggplant is cooked through.
Likewise for the spaghetti squash. If it needs more time, place it back in the oven for 10 more minutes and check. Repeat if necessary.
While the veggies are cooking, toast the pine nuts (or walnuts or pecans) and chop the basil.

To Serve:

Scrape the spaghetti squash out of one half and place on a plate. Top with half of the roasted vegetables, half of the nuts and half of the basil. Repeat for the second plate.

How Was the Spaghetti Squash with Roasted Eggpland, Peppers and Onions?

I didn’t have any as I don’t like spaghetti squash and I’m allergic to peppers BUT the hubby licked his plate clean. He loved it! So that told me everything I needed to know about the spaghetti squash recipe. He asked me to make it again for him while the eggplants were still coming in from the garden.

Given that he brought me in this many just today I think it’s a definite possibily, don’t you? I will be busy tomorrow freezing eggplant for the winter, that’s for sure. Don’t get me wrong, I am thrilled to have it. I’m also going to make some of my favorite eggplant recipes before garden season ends for the year. Dinners like baked eggplant parmesan and eggplant pizza among others.