Books, Cooks, Looks
  • Home
  • About
  • Books
  • Cooks
  • Looks
  • Life On the Farm
  • Giveaways
Books, Cooks, Looks
  • Home
  • About
    • Meet the People Behind the Blog
    • Media / PR
    • Disclosure & Privacy Policies
  • Books
    • Book Reviews 2020
    • Book Reviews 2013 – 2019
  • Cooks
  • Looks
  • Life On the Farm
    • The Garden
    • The Farm Pets
      • Farm Cat and Bunny Adventures
      • Meet The Farm Cats and Bunny
  • Giveaways
    • Enter to Win
    • Giveaway Winners 2020
Main Dish ~ Main Dish - Vegetarian ~ Recipe

Spaghetti Squash Recipe: Spaghetti Squash with Roasted Eggplant, Peppers and Onions

by
Patty
-
August 26, 2020

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.

All purchase links are affiliate links. If you make a purchase through them I may receive a small commission (at no additional cost to you)

spaghetti squash recipe

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

spaghetti squash cut in half on baking sheet

  • 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.

plated spaghetti squash with roasted vegetables

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.

bowl full of eggplants

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.

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
plated spaghetti squash recipe

Spaghetti Squash Recipe: Spaghetti Squash with Roasted Eggplant, Peppers and Onions

  • Author: Patty
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print
Pin

Description

Spaghetti squash topped with a mix of roasted eggplant, peppers, onions and garlic topped with toasted pine nuts and fresh basil


Scale

Ingredients

  • 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

 


Instructions

  • 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 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.

 


Notes

This recipe can easily be doubled up to serve more people.

Keywords: spaghetti squash, eggplant, vegetarian dinner, spaghetti squash recipe, eggplant recipe

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

Share12
Tweet
Yum1
Share
Pin2
Email

Cat Water Fountain – Hydration is Very Important for Your Cat
Dawson’s Fall by Roxanna Robinson – Book Review

Looking for Something?

Browse By Category

About


City girl turned farm girl, Patty Woodland
shares her life and loves from a small
Montana farm. Drawing inspiration from
her garden, cats, and the
beautiful countryside,
Books, Cooks, Looks is a
special glimpse into
her little corner of paradise

Get the Latest Posts by Email. Sign Up Below

  • The Last King by MJ Porter – Blog Tour and Book Review
  • Homemade Bagels – Recipe with Video
  • The Brass Queen by Elizabeth Chatsworth – Book Spotlight (Review Coming Soon)
  • Chilean Sea Bass with Thyme and Oranges on Saffron Rice
  • Peach Bundt Cake – Recipe Using Canned Peaches

 

BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH.

Copyright © 2021 Juliet Pro
  • Juliet Pro by LyraThemes.com
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy