Fody’s Spaghetti Squash with Fried Eggplant

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 10 minutes

Cooking Time: 50 minutes

Makes 4 servings

Description of Fody’s Spaghetti Squash with Fried Eggplant

This cozy and special meal is perfect for sharing with loved ones! Fody’s Spaghetti Squash with Fried Eggplant has bold, delicious flavors and lots of texture, from the crisp eggplant to creamy mozzarella. It pairs perfectly with this simple yet craveworthy Caesar salad, for a super satisfying meal.

Ingredients for Fody’s Spaghetti Squash with Fried Eggplant

  • 1 spaghetti squash
  • ¼ cup Fody’s Garlic Infused Olive Oil, divided
  • ½ medium eggplant, sliced into rounds, then chunks
  • 1 egg + 2 tbsp unsweetened oat milk, whisked together
  • ½ cup gluten-free breadcrumbs
  • 1 jar Fody’s Tomato Basil
  • 1 cup fresh mozzarella, diced
  • 2 tbsp finely chopped fresh parsley or sliced fresh basil
  • 1 medium head romaine lettuce, diced
  • 1/3 cup Fody’s Vegan Caesar
  • 1 cup gluten-free croutons
  • ½ cup shaved parmesan
  • 2 tbsp capers, optional

                Directions for 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

                      low-fodmap-food-blogger-dede-wilson

                      Janet Gronnow

                      Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.

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