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Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds
Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

Before you jump to Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Just about every article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very true. But at times the last thing you want to do is make a whole meal for yourself and your family. Once in a while you just want to pay a visit to the drive through while you’re on your way home and complete the day. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by guilt about slipping on your diet. This is because a lot of the well-known fast food restaurants out there are trying to “healthy up” their choices. Here is how you can find healthy food choices at the drive through.

Your drink needs to be water or juice or milk. Choosing a huge soda as your beverage gives hundreds of poor calories to your meal. A single serving of soda is typically thought to be eight ounces. That helping usually includes at least a hundred calories and more than a few tablespoons of sugar. Most fast food soft drinks are no less than twenty ounces huge. Thirty ounces, however, is much more common. Choosing a soft drink as your beverage boosts your calorie absorption by thousands and adds way too much sugar to your diet. Milk, fruit juices and also plain water are much healthier options.

Common logic tells us that one certain way to get healthy and lose weight is to drop the drive through and to banish fast food restaurants from your thoughts. While, usually, this is a good strategy, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let another person produce your dinner. If you ultimately choose healthy things, the remorse usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. You can cook whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds using 15 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Use Whole Wheat Spaghetti and Veggies
  2. You need 4 oz dried whole wheat spaghetti pasta
  3. Provide 1 Kosher salt, to taste
  4. Get 1 Black pepper, to taste
  5. You need 1 small spaghetti squash
  6. Prepare 1 small Japanese eggplant, halved and sliced 1/4 inch thick
  7. Take 1 small onion, thinly sliced
  8. Take 1 tbsp capers, drained
  9. Prepare 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. Provide 1 tsp tomato paste
  11. Provide 1 small lemon, cut in half and juiced
  12. Provide 2 tsp olive oil, divided
  13. Use 1 tsp sherry vinegar
  14. Prepare 2 tbsp unsalted butter, divided
  15. Get 1 tbsp Italian parsley, washed and roughly chopped
Instructions to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Preheat oven to 400 ºF and fill a medium to large sauce pot three quarters full with water and 1 tablespoon of salt. Turn the sauce pot on over high-heat.
  2. Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season with salt and black pepper, brush - cut side with 1 tablespoon of olive oil and place cut side down on a heavy baking pan or roasting pan. Cook for 30-35 minutes until the top is soft and gives to the touch.
  3. When the water reaches a boil, add the pasta 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. Before draining the pasta remove 2 Tablespoons of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
  4. While the squash is roasting, heat a large sauté pan over medium-high heat. Add remaining olive oil to the pan, add the eggplant. Cook while stirring for 4-5 minutes and then add onion and half of the butter, cook for 2-3 more minutes. Add vinegar and tomato paste and cook for 1 more minute, remove from heat.
  5. Once the squash is cooked, remove from the oven and allow to cool for 5-10 minutes. Scrape out the inner strands of squash and add to the pan with eggplant.
  6. 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 butter, capers and the lemon juice. 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 salt and pepper.
  7. Serve in two large bowls with toasted almonds and parsley on top. Enjoy!

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