Eggplant Spaghetti Squash

Spaghetti squash is a great substitute for regular pasta. It provides you with more nutritional bang for your buck and is a great alternative for those watching their simple carbohydrate intakes – and even for those who are not. On top of that, it’s just delicious! I made this dish over the weekend and it was great. You can easily adapt it to whatever you have on hand! Give it a whirl!


1 spaghetti squash
4 Tbsp olive oil, divided
Fresh ground pepper
Kosher salt
1 14-ounce can Muir Glen Fire Roasted Tomatoes
1 fresh tomato, diced
2 cloves garlic, chopped
1/4 cup vodka
1/4 cup milk
Red pepper flakes
1 eggplant, sliced
1/4 cup fresh basil, chopped
1/2 cup Parmesan cheese, freshly grated
Salt and pepper


1. Preheat oven to 350 degrees F. Slice squash in half lengthwise and scoop out the seeds. Drizzle with olive oil (about 1 Tbsp) and sprinkle with kosher salt and fresh ground pepper. Back uncovered on a sheet pan for 30-40 minutes until fork tender.
2. Remove squash from oven and allow to cook until you are able to handle (about 5 minutes.)
3. Use a fork to scrape the cooked squash out of its skin into a bowl. It should look like spaghetti strands.
4. Increase oven temperature to 450 degrees F.
5. Slice eggplant into long thin strips or chunks (whatever you prefer). Drizzle with olive oil and sprinkle with kosher salt and freshly ground pepper. Roast in the oven until just starting to brown. Cool, chop into bite sized pieces.
6. For sauce, heat 2 Tbsp olive oil in saucepan. Sauté garlic in oil (do not burn). Add tomatoes, salt, pepper, and red pepper flakes. Stir in vodka. After heated thoroughly, stir in milk. Remove from heat. Add eggplant and fresh basil.
7. Toss with spaghetti squash and top with chopped fresh basil and Parmesan cheese.


If you do not have milk on hand, you can substitute half and half, soy milk, or even sour cream or yogurt. Try other veggies that you have available such as zucchini, broccoli, or red peppers.


Hauser Otters and Lions can easily add sautéed Italian sausage, bacon, or prosciutto for added protein/fat and of course, flavor!