- 1 Large Spaghetti Squash, halved lengthwise
- 1 Large Eggplant, diced
- 2Tbs Extra Virgin Olive Oil
- 2 Cloves of Garlic, minced
- 1 Tsp Salt
- 1Tsp Black Pepper
- 2.5 Cups Marinara Sauce
- 1/2 Cup Plain Greek Yogurt
- 1Tbs Capers
- 1Tbs Chopped Sun-Dried Tomatoes
- Fresh Grated Parmesan (Optional)
- Fresh Basil (Optional)
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
- Drizzle and rub olive oil over flesh of spaghetti squash and place face down on prepared backing sheet. Roast in oven for 45 minutes to 1 hour, depending on the size of the spaghetti squash, until tender. Remove from over and let cool.
- While squash roasts, heat olive oil in pan, add garlic, and reduce heat. Simmer garlic until it begins to brown, about 3-4 minutes.
- As garlic begins to brown, add eggplant and simmer over medium heat, stirring occasionlly, until eggplant is tender, about 12-15 minutes.
- Add marinara sauce to eggplant and bring to simmer.
- Mix yogurt into eggplant marinara sauce and continue to simmer.
- Add capers, sun-dried tomatoes, and remaining salt and pepper to eggplant marinara. Reduce heat to medium-low and simmer for 10-15 minutes.
- Use fork to “fluff” roasted spaghetti squash. Serve eggplant marinara sauce on top of roasted sphaghetti squash, either inside the rind of the squash (like a bowl!) or on a plate.
- Finish with freshly grated parmesan and fresh basil.