Spaghetti squash is a fantastic alternative for pasta. This dish is packed with health benefits as the entire dish is made with fresh vegetables. Your family and your waistline will love it!
Ingredients:
1 Spaghetti Squash
1 Eggplant
1/3 Cup Diced Onion
1/3 Cup Diced Celery
1/3 Cup Diced Bell Pepper
2 Cloves Garlic (minced)
1/2 Cup Merlot Wine
1 Jar Of Prego Marinara Sauce (Or your favorite store bought variety)
Extra Virgin Olive Oil (EVOO)
Kosher Salt
Black Pepper
Parmesan Cheese
Directions:
Cut the spaghetti squash in half lengthwise then scoop the seeds from the middle and discard. Drizzle EVOO over the interior of both halves of the spaghetti squash then season with Kosher salt and black pepper. Turn both halves down on a baking sheet and place in a 425 degree oven for 30 to 40 minutes.
Dice the eggplant into small pieces and season with Kosher salt. In a large skillet, sauté the onion, celery, bell pepper and garlic in EVOO until translucent then add the diced eggplant and continue to sauté until the eggplant is softened. Then add the Merlot wine and continue to cook until the wine is reduced by half. Add the jar of marinara sauce then season with salt and pepper to taste.
Once the spaghetti squash is done, remove from the oven and rake the inside of the squash with a fork. Place the spaghetti squash on a plate and top with the eggplant marinara sauce then sprinkle with parmesan cheese and serve with a glass of Merlot and a slice of garlic toast.
