With an over abundance of vegetables in my fridge, and being banned from using acids, peppers and garlic, due to my husband having a bout with acid reflux again, take a look at this Spaghetti Squash with Roasted Eggplant, Fresh Zucchini, Capers & Italian Tuna dish that I created. My husband was smirking while I was making it. “Whaaat are you doing?” he asked.
No matter – I pressed on with my roasting, chopping and draining.
Well he had seconds, the last little bit for lunch the next day and woke up the next morning saying how good it was.
It is always so satisfying if they’re still talking about your dinner from the night before as the first words out of their mouth in the morning. My good friend Linda agrees. She is a self-proclaimed “ok cook”. Then she made a coconut shrimp dish with Blue Apron and experienced that type of compliment. She loved it!
It gives me such pleasure to make people happy. To know that know that my guests really enjoy my cooking – that is what I aim for and it is so appreciated when they tell me.
I’ll admit I often do something that drives my boys nuts and that is, after everyone is sitting down, has their plates full and has taken a few bites, I say, “Ok, are we happy?”
I recognize now that they hate it, so I have refrained, but I really just want to know if they’re happy and like the food!
For instance, a few weeks ago, I made a huge dish of paella – for the first time, and I did not do a good job of getting the rice crispy. And then I noticed that our new daughter-in-law, was not digging in with her usual gusto, so I asked what was wrong and she said she really didn’t like paella. Ahhh!
Had I known, I never would have made it, because my husband is not a fan either!
So there you go – I did a lot of work to create a mediocre dish that didn’t make people happy…
However, if you make this dish, you will make people happy!
Cook with love and enjoy!!
SPAGHETTI SQUASH WITH ROASTED EGGPLANT, FRESH ZUCCHINI, CAPERS & ITALIAN TUNA – serves 2 – 3
3 Tbs. olive oil plus more for drizzling
1 smallish spaghetti squash
1 smallish eggplant
2 heaping Tbs. of drained capers, chopped
½ of a zucchini, julienned
1 jar of Italian tuna, drained of olive oil
2 cups of mixed greens – baby kale, arugula and radicchio, washed, air dried and coarsely chopped
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Cut eggplant into good-sized chunks and toss with 2 Tbs. olive oil, salt and pepper to taste. Roast for about 30 – 40 minutes until lightly browned and fork tender.
At the same time, cut the spaghetti squash in half lengthwise and scrap out seeds and pulp and discard. Take 1 Tbs. of olive oil and coat the edges and inside of each squash half, spreading it around with your fingers. Put 1/4” of water in a baking pan and place squash cut side down in the pan of water. Roast for 40 minutes in this position, then turn the squash over and roast for 10 – 15 minutes more, until squash is very tender, testing with a fork.
While eggplant and squash are roasting, drain and chop the capers. Drain the tuna and flake. Wash, air dry and coarsely chop the greens.
When squash is done, remove from the shell, using a fork to create the “spaghetti” and toss with the eggplant, the zucchini, capers, tuna and greens. Season with salt and pepper to taste. Drizzle olive oil on top and sprinkle on some drops of sherry vinegar.
Serve with LOVE and enjoy!!
I liked the contrast of the crunch of the raw zucchini and raw sturdy greens with the warm squash and eggplant. This is a very nice combination and the sherry vinegar drops at the end add the necessary acid to make it all “work” so nicely. I thought it might need a grating of Parmigiano cheese, which is why you see it in the photos, but no, it did not need it.
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