Spaghetti Squash With Eggplant and Sesame Seeds


  • 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
  • ½ cup sesame seeds, lightly toasted
  • 1 cup freshly grated Parmesan cheese
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      433 calories; 33 grams fat; 11 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 15 grams protein; 34 milligrams cholesterol; 2144 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Preheat the oven to 350 degrees. Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt. Set aside to drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir the remaining cheese into the squash. Divide the squash among 4 plates and top with 2 eggplant rolls each. Serve immediately.

1 hour 20 minutes

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