Balsamic Spaghetti Squash with Goat Cheese

Shreds of spaghetti squash are tossed with a cooked mixture of eggplant, spinach, red peppers, & tomatoes, seasoned with vinegar, and topped with goat cheese.

Ingredients:

• 1 large spaghetti squash
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 onion, sliced thin
• 4 cloves garlic, roughly chopped
• 1 medium eggplant, diced
• 1 package frozen spinach, thawed, or 1 bag fresh spinach
• 4 roasted red peppers, chopped
• 1 small jar oil-pack dried tomatoes, drained & chopped
• 1/4 cup fresh basil and parsley
• 1/4 cup balsamic vinegar
• 4 oz goat cheese
• Extra basil and crushed red pepper, for garnish

Directions:

Preheat oven to 375 degrees. Split spaghetti squash in half with a knife, scoop out seeds, and sprinkle 1/2 tablespoon of olive oil, salt and pepper over each cut side. Rub seasonings and oil all over cut side of squash. Place squash halves, cut side up, on a baking tray. Bake 45 minutes to 1 hour or until you can pierce the thickest part of squash with a fork. Remove from oven and set aside. While squash is cooling heat remaining 2 tablespoons olive oil in a large, deep saute pan. Add garlic and cook until fragrant, then add onions. Cook onions and garlic together for 3 minutes, add diced eggplant and stir together. Once eggplant begins to soften and brown add spinach, roasted red peppers, dried tomatoes, and fresh herbs to the mix. Saute together for 5 minutes. Next add balsamic vinegar to pan and stir to coat all vegetables. Allow this to cook over low heat for a few more minutes. Add salt and pepper to vegetable mixture. Shred spaghetti squash with a fork. Place shredded squash in pan with vegetable mixture and toss. On each plate place spaghetti squash and vegetable mixture, then crumble about 1 oz goat cheese on top of each mixture. If you like, garish will some fresh basil leaves and a touch of crushed red pepper flakes.

Number of Servings: 4

Notes from the Cook: Prior to cooking eggplant with vegetables, you can dice and soak it in salted water to take the bitter taste out of the eggplant.