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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 10 | cups, cubes | Squash, winter, spaghetti, baked and shredded with | 4 | cups, cubes | butternut squash, peeled, seeded and chopped | 2 | cups, cubes | Eggplant | 6 | tablespoons | olive oil | 2 | tablespoons | butter | 1.5 | cups, chopped | Onion, chopped | 8 | cloves | garlic minced | 1/2 | cup | cilantro, fresh, chopped | 3/4 | cup | parsley, chopped | 4 | fliud ounces | white wine | 1/2 | cup | Vegetable broth | 1 | tablespoon | freshly squeezed lemon juice | 2 | tablespoons | hot sauce | 3.5 | tablespoons | Spices, ground cumin | 3.5 | teaspoons | cinnamon, ground | 1 | tablespoon | salt | 1.5 | teaspoons | coriander, ground | 1 | teaspoon | black pepper | 1 | teaspoon | cayenne pepper |
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Steps
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Sequence
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Step
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| | 1 | Scoop flesh out of cooked spaghetti squash shells and shred in a large bowl. Put in a colander and leave to drain while you prepare the rest of the recipe. | | 2 | Place cubed butternut squash and eggplant in a large bowl and toss with 4 T olive oil, 2 T cumin, 2 tsp salt, 2 tsp, cinnamon, 1 tsp coriander, 1/2 tsp pepper, and 1 tsp cayenne. | | 3 | Coat a large baking tray with cooking spray. Transfer butternut squash and eggplant to the tray. Roast in the oven (preheated to 350 degrees) for about 25-30 minutes. Toss vegetables every 10 minutes. They should be tender, but not mushy when ready. | | 4 | While vegetable are cooking, melt butter in a skillet. Add olive oil and heat over medium high. Add onion and garlic and saute. Season with remaining spices. Cook until onion and garlic are tender. Add cilantro and parsley and cook for about another minute. Add wine and stock and bring to a boil. Add lemon juice and hot pepper sauce. | | 5 | Transfer drained spaghetti squash to a large bowl. Toss with the white wine sauce and adjust seasonings to suit your palette. | | 6 | When butternut squash and eggplant are finished roasting, add them to the spaghetti squash and lightly toss everything to mix well. | | 7 | Transfer to a large ovenproof serving dish. Keep in the oven on warm until ready to serve. |
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