Fody’s Spaghetti Squash with Fried Eggplant

Cut spaghetti squash lengthwise. Scrap out seeds with a spoon and discard. Brush 2 tsp garlic oil on inside of squash. Line a baking tray with parchment paper. Place squash flesh-side down and bake for 45-50 min, until a knife goes into the squash easily. Remove from oven. Let cool for a few minutes, then carefully flip squash halves over. With a fork, scrap flesh so that “spaghetti” is formed.

While squash is baking, coat eggplant pieces in egg mixture, then dredge eggplant pieces in gluten-free breadcrumbs. Heat remaining garlic oil in a large pan on medium heat and once hot, add eggplant pieces in a single layer. Cook 5-7 min per side, lowering heat to medium-low if needed to prevent burning. Transfer eggplant to a plate.

Pour tomato basil sauce into each squash half and stir to coat the spaghetti. Dot the mozzarella across the top and place under broiler until cheese starts to melt. Remove from oven and top with eggplant. Top with herbs.

To make the salad, add romaine lettuce to a serving bowl. Top with vegan Caesar, croutons, parmesan, and optional capers.

About the Chef