Spaghetti Squash with Roasted Eggplant, Mushrooms & Marinara

January 16, 2012
2 Ratings
  • Serves 4
Author Notes

This was our dinner last night. It’s basically vegetables on top of vegetables on top of vegetables with a healthy sprinkle of cheese on top. It’s so filling and yet so free of guilt, which came as quite a relief after a cheat day on Saturday that involved margaritas, chips, espinaca and shrimp fajitas (all of which were glorious). —Shea

What You'll Need
  • The Marinara
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 2 28 oz. cans crushed or diced tomatoes
  • 2 handfuls fresh basil, chopped
  • 2 bay leaves
  • 1 teaspoon raw sugar
  • salt + pepper to taste
  • The Veggies
  • 1 spaghetti squash
  • 1 eggplant, sliced into 1-inch pieces
  • 1 pint crimini mushrooms, sliced
  • 2 tablespoons parmigiano reggiano (optional)
  1. In a heavy saucepan over medium heat, add olive oil and diced onion. Cook until softened, about 2 minutes. Add garlic and cook for another minute, stirring frequently. Add red wine and cook for another 5 minutes. Add crushed tomatoes, basil, bay leaves, raw sugar (this helps cut the acidity) and salt and pepper. Once the sauce begins to simmer, reduce heat to low and allow to simmer for an hour or more.
  2. Meanwhile, line baking sheet with aluminum foil and spray with cooking spray (I like Trader Joe’s olive oil spray). Cut the spaghetti squash lengthwise (note: this may seem impossible, but keep working at it and don’t cut yourself). Use a large spoon to scrape out the “guts” and place cut side-down on the baking sheet.
  3. Next, slice the eggplant into 1-inch pieces and place in a colander in the sink. Sprinkle with sea salt and give it all a toss to make sure the eggplant is evenly coated. Let sit for 15-20 minutes to draw out moisture and reduce bitterness. While the eggplant is doing it’s thing, slice the mushrooms. Line a second baking sheet with foil, spray with cooking spray and add both the mushrooms and eggplant. Give the whole thing another spray of olive oil spray and sprinkle with salt and pepper.
  4. Place on the squash on the lower rack in the oven and the eggplant and mushrooms on the top rack. Bake for 45-50 minutes, giving the eggplant and mushrooms the occasional stir.
  5. Once cooked, let the squash cool to the point where you can touch the skin and use a fork to shred the squash into “spaghetti.” Plate the squash and top with the eggplant, mushrooms, marinara and cheese. Assuming you don’t cover the entire thing in parmigiano reggiano, one plate of deliciousness should set you back 250-300 calories. Which means you can totally justify a glass of Pinot.

See what other Food52ers are saying.

  • Tamra Engle Fns
    Tamra Engle Fns
  • Shea
  • alisonkm
  • Lisa Hermes
    Lisa Hermes

6 Reviews

Tamra E. February 11, 2020
You never indicate what oven temp to cook the squash & veggies- had to look up other recipes for cooking temp.
alisonkm February 16, 2015
This is a very good recipe. I used jarred sauce to save on work but it was wonderful over the roasted squash, eggplant and mushrooms.
Lisa H. January 24, 2014
I will be cooking this tomorrow night!
Lisa September 19, 2013
What oven temperature did you roast the squash and vegetables?
Shea September 19, 2013
Hi Lisa! Great question - I should have included that in the recipe! I roasted the cut veggies at 400 (375 if your oven runs hot) and microwaved the spaghetti squash to save time.
JayKayTee March 11, 2012
I had roasted beets, Brussel sprouts, sun chokes, and sweet potato on hand I added these to the spaghetti squash with your marina (I used fire roasted tomatoes). It turned out quite well. Thanks for the inspiration.

I did add Worcestershire to the marina I find it gives the tomato sauce a more complex deeper flavor.

Being vegan, vegetables on vegetables on vegetables is a great thing!!