Spaghetti Squash with Eggplant Tomato Sauce
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Spaghetti Squash with Eggplant Tomato Sauce calories by ingredient
Introduction
Spaghetti Squash with Eggplant Tomato Sauce Spaghetti Squash with Eggplant Tomato SauceNumber 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.
Directions
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.