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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 67.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Eggplant, Squash & Garlic Side calories by ingredient
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Eggplant, Squash & Garlic Side

Submitted by: XANADU8


Roast eggplant w/drizzle oil. Roast Squash w/drizzle oil & garlic Roast eggplant w/drizzle oil. Roast Squash w/drizzle oil & garlic
Number of Servings: 4


    1 Roasted Eggplant
    1 Roasted Spaghetti Squash
    6 tsp fresh minced garlic
    1 Tbsp olive oil


Preheat oven to 400
Wash, cut in half, crisscross cut & salt sweat eggplant for 30 minutes, wash, pat dry. Drizzle with oil & roast skin side up for 1 hr. Let cool, chop up flesh- set aside.
Cut squash in half scoop out "guts" salt, pepper, drizzle with oil, add minced garlic, roast skin side down for 60 minutes. Let cool for 20 min.
Add roasted eggplant, squash & all garic together add salt & pepper to taste.

Cut squash in half, clean all seeds

Serving Size: 4 1/2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user XANADU8.

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