Wednesday, November 28, 2012

Roasted "Minighetti" & Eggplant

A belly full of veggies.

That has been making me super happy lately. 

Have you ever heard of a minighetti squash? I hadn't. And there is not much on the web about them either. I was given one that came from a local CSA so I cooked it as I would a spaghetti squash. They look similar only the 'meat' is a bit thicker and the color is deeper. I found that they are a bit more flavorful as well.

So, I roasted them along with some eggplant and cloves of garlic, mixed in some kale, scallions and topped with an egg. Delicious.

Roasted "Minighetti" & Eggplant

1 minighetti squash (or spaghetti squash)
1 eggplant
2 garlic cloves
~ 1/4 cup extra virgin olive oil (EVOO)
Handful of kale 
1 scallion, diced
Sea salt to taste
Ground pepper to taste
Dash of garlic powder


Cut several deep slits into the minighetti and place on a baking sheet. Slice the eggplant into ~ 1/4" slices, rub with EVOO on each side (they should be coated but not soaked), sprinkle with some salt and pepper and place the garlic cloves under one or two of the slices. 

Cover the eggplant and bake both the minighetti and eggplant at 400° for 30 minutes. At 30 minutes turn over the eggplant, placing the garlic cloves under the same or other slices of eggplant (replace the cover), turn over the minighetti and bake them both at 400° for another 30 minutes. 

Meanwhile in a medium skillet, saute the kale and scallion in some EVOO. Add garlic powder, sea salt and ground pepper to taste. 

In a small pan, prepare one egg to your liking. I like to pop my yolk so that it's done throughout. 

When the squash and eggplant are done, carefully cut apart the minighetti, remove the seeds and add half of the 'meat' to the kale along with one of the cloves of garlic which should be soft and will mash in. Mix everything together in the skillet. 

Top with some of the eggplant and the egg. 

Save the rest of the squash and eggplant for later or prepare another egg to serves 2 :) 

Enjoy ;)

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