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Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds
Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds

Before you jump to Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

We all realize that, in order to really be healthy and balanced, nutritious and balanced diets are important as are good amounts of exercise. The sad thing is that, at the end of the day, we don’t always have enough time or energy required for a healthy lifestyle. Working out at the gym isn’t something people decide to do when they get off from work. A delicious, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be delighted to discover that getting healthy doesn’t have to be hard. With practice you can get all of the nutrients and the exercise that you need. Here are some simple ways to get healthful.

When you go grocery shopping, be smart about it. If you make smart choices when you are shopping for your groceries, you will be eating better meals by default. Think for a second: you don’t want to go to a busy grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and cook what you have in the cupboards. Your house should be filled with healthy foods and ingredients. This way—even if you decide on something a bit greasy or not as good for you as it could be, you’re still picking foods that are better for you than you would get at the local diner or fast food drive through window.

There are lots of things you can pursue to become healthy. Not all of them require fancy gym memberships or limited diets. It is the little things you choose each day that really help you with weight loss and becoming healthy. Being intelligent about the selections you make each day is a start. Getting as much physical exercise as possible is another factor. The numbers on the scale aren’t the only indicator of your lifestyle choices. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds recipe. You can have whole wheat spaghetti, spaghetti squash, japanese eggplant, capers and toasted almonds using 15 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Get Whole Wheat Spaghetti and Veggies
  2. You need 4 oz dried whole wheat spaghetti pasta
  3. You need 1 Kosher salt, to taste
  4. Take 1 Black pepper, to taste
  5. Provide 1 small spaghetti squash
  6. You need 1 small Japanese eggplant, halved and sliced 1/4 inch thick
  7. Take 1 small onion, thinly sliced
  8. You need 1 tbsp capers, drained
  9. Provide 1 ¼ cup sliced almonds, toasted in 350º F oven for 8 minutes
  10. You need 1 tsp tomato paste
  11. You need 1 small lemon, cut in half and juiced
  12. Take 2 tsp olive oil, divided
  13. You need 1 tsp sherry vinegar
  14. Prepare 2 tbsp unsalted butter, divided
  15. Provide 1 tbsp Italian parsley, washed and roughly chopped
Steps to make Whole Wheat Spaghetti, Spaghetti Squash, Japanese Eggplant, Capers and Toasted Almonds:
  1. Preheat oven to 400 ºF and fill a medium to large sauce pot three quarters full with water and 1 tablespoon of salt. Turn the sauce pot on over high-heat.
  2. Using a large chef’s knife, cut the squash in half from the stem end to the blossom end. Scoop out the seeds with a large metal serving spoon. Season with salt and black pepper, brush - cut side with 1 tablespoon of olive oil and place cut side down on a heavy baking pan or roasting pan. Cook for 30-35 minutes until the top is soft and gives to the touch.
  3. When the water reaches a boil, add the pasta all at once and stir continuously so it does not stick to each other or the pan. Cook the pasta until tender or al-dente but not mushy. Before draining the pasta remove 2 Tablespoons of the hot pasta cooking liquid and reserve for later. Drain the pasta in a large colander and reserve.
  4. While the squash is roasting, heat a large sauté pan over medium-high heat. Add remaining olive oil to the pan, add the eggplant. Cook while stirring for 4-5 minutes and then add onion and half of the butter, cook for 2-3 more minutes. Add vinegar and tomato paste and cook for 1 more minute, remove from heat.
  5. Once the squash is cooked, remove from the oven and allow to cool for 5-10 minutes. Scrape out the inner strands of squash and add to the pan with eggplant.
  6. Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients. - Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining butter, capers and the lemon juice. Cook over medium heat while stirring to incorporate all the ingredients. Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with salt and pepper.
  7. Serve in two large bowls with toasted almonds and parsley on top. Enjoy!

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