Eggplant Parmesan Stuffed Spaghetti Squash

• 1 medium spaghetti squash
• 1 large eggplant, diced
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup breadcrumbs
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut spaghetti squash in half lengthwise and scoop out seeds. Place face down on a baking sheet and bake for 30 minutes.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add diced eggplant, minced garlic, basil, salt, and pepper. Cook until softened.
4. 4 In a bowl, combine breadcrumbs, 1/4 cup Parmesan, and beaten eggs. Mix well.
5. 5 Remove eggplant from heat and stir in marinara sauce and remaining 1/4 cup Parmesan.
6. 6 Use a fork to scrape the spaghetti squash strands into a bowl.
7. 7 Stuff squash halves with the eggplant mixture and top with mozzarella cheese.
8. 8 Return stuffed squash to the oven and bake for an additional 15 minutes, until cheese is bubbly.
9. 9 Garnish with fresh parsley before serving.

Equipment

• baking sheet
• skillet
• oven

Variations

• Add sautéed mushrooms or zucchini to the eggplant mixture for extra veggies.

Substitutions

• If you can't find spaghetti squash, use zoodles or whole wheat pasta as a substitute.

Pairings

• Pairs well with a crisp Pinot Grigio or a simple red sauce pasta.

Nutrition

Tips

• For a lower-carb option, use almond flour instead of breadcrumbs.
• Make ahead by assembling and refrigerating overnight before baking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a fresh green salad and garlic bread for a complete meal.

FAQ