We survived our first Meatless Monday with flying colors.
But it required a lot of planning. I planned a partially meatless meal for Sunday evening so we had healthy, vegetarian lunches then I had to find something delicious and filling for Monday’s dinner.
I decided on spaghetti squash with roasted eggplant and Portobello mushrooms. The Portobello and eggplant added substance to the dish in place of traditional turkey meatballs. I served this with an heirloom tomato caprese salad with basil, balsamic and a bit of fresh mozzarella.
We eat spaghetti squash about once a month as an alternative to pasta. I rarely make a true homemade sauce, I usually buy a container of Pomi tomatoes and doctor it up with garlic, onion, oregano and dry red wine. For this recipe, I used a jar of low-sodium Fra Divalo Sauce and added roasted garlic, eggplant, onion, mushrooms and Cabernet Sauvignon.
If you pick up a jar of sauce, be wary of the sodium content, it’s often hidden and many brands (even the organic ones) contain over 400 milligrams per serving!
Spaghetti Squash Fra Diavlo with Roasted Garlic, Eggplant and Portobello
Time: 1 hour, 15 mins
- 2 T olive oil, divided
- 2 large Portobello mushrooms, cut in half
- 1 spaghetti squash
- 1 small eggplant
- 3 garlic cloves
- 1/2 yellow onion, chopped
- Fra Divalo or other pasta sauce of your choice
- 1/8 c. Cabernet Sauvignon or other dry red wine, optional
- Salt & Pepper to taste
Preheat the oven to 400 degrees.
Cut the spaghetti squash in half and remove the seeds and using the first tbsp. of olive oil, coat the squash lightly and place face down on a large, rimmed baking sheet. Cut the eggplant in half, brush lightly with olive oil and place face down on the same baking sheet. Drizzle remaining olive oil over the garlic and wrap in foil and also place on the baking sheet. Roast in the oven for about 45 minutes. At this point, your eggplant and garlic may be done but the squash probably needs more time. Poke with a fork to check doneness, if the squash is soft, it is probably done. If the squash is finished, remove from the oven and leave face down on the baking sheet, you may want to cover with foil to keep it warm.
When the eggplant and garlic are roasted and cool enough to handle, slice the garlic into thin strips and chop the eggplant into 1 inch cubes.
Bring a sauce pan with 1T olive oil to medium-high heat on the stove top. Add the garlic and onions and sauté until soft and translucent, add the Portobello mushrooms and saute until they begin soften (about 8-10 minutes). Add the eggplant, sauce, salt & pepper to your pot and bring to a simmer, add wine to taste.
When the squash is cool, take a fork to the inside and scrape the squash into a bowl. It should fall like noodles out of a pasta maker.
To plate, add squash to a shallow bowl, top with sauce and half of a Portobello mushroom.