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RECIPE
14 INGREDIENTS13 STEPS1HR 20MIN

Whole Wheat Spaghetti and Vegetables

4.5
2 Ratings

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PeachDish

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Carrots, celery and greens make tasty additions to this quick tomato sauce with Italian spices. The nuttiness of whole wheat spaghetti adds to the deep flavors of the dish.
1HR 20MIN
Total Time

PeachDish

Southern-infused and internationally-inspired meals mailed to your home.
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Ingredients

US / METRIC
Servings:
2
Serves 2
4 oz
Whole Wheat Spaghetti
to taste
1
Spaghetti Squash
1
Eggplant , sliced
1
Small  Onion , thinly sliced
1 Tbsp
Capers , drained
1/4 cup
Almonds , toasted
1 tsp
Tomato Paste
1
Lemon , juiced
1/2 Tbsp
1 tsp
Sherry Vinegar
2 Tbsp
Unsalted Butter , divided
1 Tbsp

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Nutrition Per Serving

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CALORIES
826
FAT
34.1 g
PROTEIN
18.1 g
CARBS
131.8 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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 teaspoon).
Step 4
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.
Step 5
When the water reaches a boil, add the Whole Wheat Spaghetti (4 ounce) 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.
Step 6
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.
Step 7
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.
Step 8
Add Onion (1) half of the Unsalted Butter (1 tablespoon) for 2-3 min.
Step 9
Add Sherry Vinegar (1 teaspoon) and Tomato Paste (1 teaspoon) and cook for 1 more minute, remove from heat.
Step 10
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.
Step 11
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 tablespoon), Capers (1 tablespoon) and Lemon (1)
Step 12
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).
Step 13
Serve in 2 large bowls with Almonds (1/4 cup) and Italian Flat-Leaf Parsley (1 tablespoon) on top. Enjoy!

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Nutrition Per Serving
Calories
826
% Daily Value*
Fat
34.1 g
44%
Saturated Fat
10.2 g
51%
Trans Fat
0.0 g
--
Cholesterol
30.1 mg
10%
Carbohydrates
131.8 g
48%
Fiber
30.1 g
108%
Sugars
45.9 g
--
Protein
18.1 g
36%
Sodium
336.7 mg
15%
Vitamin D
--
--
Calcium
406.2 mg
31%
Iron
6.5 mg
36%
Potassium
1980.1 mg
42%
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