Spaghetti Squash with Eggplant Tomato Sauce
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant, peeled (yield from 1 Eggplant, fresh 1 large Onions, raw 4 clove Garlic 1 cup Chickpeas (garbanzo beans) 1.5 cup Tomatoe (chopped) (by JJJENNIFER) 6 medium Mushrooms, fresh 4 tbsp Extra Virgin Olive Oil 6 cup Spaghetti Squash Italian spices, salt, pepper, red pepper flakes.
Roast the squash and the eggplant. 375 for 40 minutes.
Saute the onion and garlic then add the mushrooms and then the chickpeas. When the eggplant is soft, scrape it into the sauce. Season.
Take about a third of the onions and garlic, sauté them in a skillet. Scrape the squash into the pan and sauté until the texture you want. Serve the sauce over the spaghetti squash.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RONNIMICHELLE.
Saute the onion and garlic then add the mushrooms and then the chickpeas. When the eggplant is soft, scrape it into the sauce. Season.
Take about a third of the onions and garlic, sauté them in a skillet. Scrape the squash into the pan and sauté until the texture you want. Serve the sauce over the spaghetti squash.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RONNIMICHELLE.
Nutritional Info Amount Per Serving
- Calories: 214.5
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 155.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 6.5 g
- Protein: 5.3 g
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