Spaghetti Squash With Eggplant and Sesame Seeds
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices
- 3teaspoons kosher salt
- 1medium-size spaghetti squash
- 3tablespoons olive oil
- 2tablespoons unsalted butter
- 3cloves garlic, peeled and minced
- ½cup sesame seeds, lightly toasted
- 1cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
467 calories; 35 grams fat; 12 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 19 grams protein; 807 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
- Step 2
Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
- Step 3
Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
- Step 4
While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
- Step 5
Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
- Step 6
Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.
Private Notes
Comments
Lovely and Tasty! A covered casserole dish for baking reduces the cooking time to approximately 20 minutes. I decided to try toasting the seeds... Separate, wash seeds, then dry on a paper towel. Place seeds on a baking sheet, add salt, then toss with coconut oil. Place in oven for 15 minutes -- removing to stir every 5 minutes. Remove when golden brown and crispy. Crumble half of seeds-- leave other seeds whole. Sprinkle as a nice topping for your Eggplant and Squash Welcome Autumn Dinner!
The baked eggplant started off in slices. Ingredients: 1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices.
This didn't really work for me. Combining two somewhat squishy foods together just made for a overall mushy dish. Also, I would recommend adding the butter/garlic mixture on top of the squash and not adding the squash to the pan in order to not cook it further, which adds to the mush factor. I didn't roll the eggplant, didn't get the point of that and chopped it up and added nuts separately. Ended up stirring in some pesto to salvage it.
Tasty! Too lazy to roll eggplant. Served open face with a fried egg and spice hunter’s chef shake. Next time I’ll add arugula and everything bagel seasoning. Yum!
Didn't quite work for me. The spaghetti squash portion was wonderful but why the eggplant on top? I can see making eggplant like this and then topping it with a marinara sauce.
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