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Author Notes: With an over abundance of vegetables in my fridge, and being banned from using acids, peppers and garlic, due to my husband having a bout with acid reflux again, take a look at this Spaghetti Squash with Roasted Eggplant, Fresh Zucchini, Capers & Italian Tuna dish that I created. My husband was smirking while I was making it. “Whaaat are you doing?” he asked. No matter – I pressed on with my roasting, chopping and draining.
Well he had seconds, the last little bit for lunch the next day and woke up the next morning saying how good it was.
So there! —MaryFrancesCooks
tablespoons olive oil, plus more for drizzling
smallish spaghetti squash
heaping tablespoons of capers, chopped
jar of italian tuna, drained of olive oil
cups mixed greens, air dried and coarsely chopped
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Cut eggplant into good-sized chunks and toss with 2 Tbs. olive oil, salt and pepper to taste. Roast for about 30 – 40 minutes until lightly browned and fork tender.
- At the same time, cut the spaghetti squash in half lengthwise and scrap out seeds and pulp and discard. Take 1 Tbs. of olive oil and coat the edges and inside of each squash half, spreading it around with your fingers. Put 1/4” of water in a baking pan and place squash cut side down in the pan of water. Roast for 40 minutes in this position, then turn the squash over and roast for 10 – 15 minutes more, until squash is very tender, testing with a fork.
- While eggplant and squash are roasting, drain and chop the capers. Drain the tuna and flake. Wash, air dry and coarsely chop the greens.
- When squash is done, remove from the shell, using a fork to create the “spaghetti” and toss with the eggplant, the zucchini, capers, tuna and greens. Season with salt and pepper to taste. Drizzle olive oil on top and sprinkle on some drops of sherry vinegar.