Smoky Roasted Eggplant Marinara with Spaghetti Squash or Whole Wheat Spaghetti
Rachael is in the prep kitchen showing Christina some healthy alternatives to classic favorites!
- 1 medium firm eggplant, halved lengthwise
- EVOO - Extra Virgin Olive Oil
- 1 head garlic
- 2 red bell pepper
- 1 28-ounce can fire-roasted tomatoes, whole
- 2 large spaghetti squash or 1 pound whole wheat spaghetti
Preheat oven to 450°F.
Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.
Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.
Scoop eggplants and add to a food processor with garlic and peppers.
For pasta, bring a pot of water to a boil and salt the water. Cook spaghetti 10-12 minutes or until al dente. Reserve 1 cup of starchy cooking water.
Heat fire-roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and starchy cooking water and heat through.
For squash, split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Flip squash over and shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara
Heat fire roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and heat through.
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