SPAGHETTI SQUASH WITH EGGPLANT AND SESAME SEEDS

Spaghetti Squash With Eggplant and Sesame Seeds image

Provided by Molly O'Neill

Time 1h20m

Yield Four servings

Number Of Ingredients 8

Ingredients

1 large eggplant, left unpeeled, trimmed and cut lengthwise into 8 slices
3 teaspoons kosher salt
1 medium-size spaghetti squash
3 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and minced
1/2 cup sesame seeds, lightly toasted
1 cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
Cut the spaghetti squash in half lengthwise and scrape out the seeds and fibers. Place cut side down on a baking sheet and bake until tender, about 45 minutes. Scrape the squash flesh out with a fork and set aside.
Raise the oven temperature to 450 degrees. Pat the eggplant dry and brush on both sides with the olive oil. Place on a large baking sheet (or divide between 2 sheets) and bake until tender, about 15 minutes.
While the eggplant is baking, melt the butter in a large skillet over medium heat. Add the garlic and saute for 1 minute. Stir in the spaghetti squash and 1 teaspoon of salt and cook until heated through. Turn the heat very low.
Coat the eggplant slices on both sides with the sesame seeds. Place a heaping teaspoon of the Parmesan cheese in the center of each slice and roll them up individually.
Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.

Nutrition Facts : @context http, Calories 432, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 33 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 11 grams, Sodium 786 milligrams, Sugar 9 grams, TransFat 0 grams