Spaghetti Squash with Tomato and Eggplant Sauce

1 spaghetti squash, roasted and flesh scraped out of skin
1 eggplant, cut lengthwise into 1/4 inch slices
1 T olive oil, divided
2 garlic cloves
1 28 oz can crushed tomatoes
1/4 can (6oz) tomato paste
5 basil leaves
Salt, to taste
Pepper, to taste
1/4 C parmesan cheese

You can also layer this in a baking dish and top with some low-fat mozzarella cheese and broil until cheese melts. (Nutritional info given does not include mozzarella cheese.)

Preheat oven to 400 degrees. Cut squash in half, scrape out seeds, brush lightly with olive oil, and roast cut side down on baking sheet for about 45 minutes. When squash is cooked and cooled, scrape flesh out of skin and set aside (keep warm.) Meanwhile, brush eggplant slices lightly with olive oil and arrange on baking sheet. Broil eggplant until tender and golden brown on both sides. Cool and cut into chunks.
In saute pan, heat about 1/2 T olive oil and add garlic, stirring and cook for about 30 seconds. Do not burn. Add in tomato paste and crushed tomatoes and stir to combine. Add in eggplant and basil leaves. Simmer for about 10 minutes and season with salt and pepper to taste. Portion spaghetti squash into bowls and top with tomato sauce and parmesan cheese.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user KAYJAYBEE17.