Fill a medium to large sauce pot three quarters full with water and 1 tbsp of kosher salt. Turn the sauce-pot on over high-heat.
Cut the Spaghetti Squash (1) in half from the stem end to the blossom. Scoop out the seeds with a large metal serving spoon. Season generously with Kosher Salt (to taste) and Ground Black Pepper (to taste) and brush cut side with Olive Oil (2 tsp).
Place cut side down on a heavy baking or roasting pan. Cook for 30-35 minutes, or until the top is soft and gives to the touch.
When the water reaches a boil, add the Whole Wheat Spaghetti (4 oz) 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.
Befre draining the pasta remove 2 tbsp of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
While the squash is roasting, heat a large saute pan over medium-high heat. Add remaining olive oil to the pan, add the Eggplant (1). Cook while stirring for 4-5 minutes.
Add Onion (1) and half of the Unsalted Butter (1 Tbsp) for 2-3 min.
Add Sherry Vinegar (1 tsp) and Tomato Paste (1 tsp) and cook for 1 more minute, remove from heat.
Once the squash is cooked, remove from the oven and allow to cool for 5-10 min. Scrape out the inner strands of squash and add to the pan with eggplant.
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 Unsalted Butter (1 Tbsp), Capers (1 Tbsp), and Lemon (1).
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 Kosher Salt (to taste) and Ground Black Pepper (to taste).
Serve in 2 large bowls with Almonds (1/4 cup) and Italian Flat-Leaf Parsley (1 Tbsp) on top. Enjoy!