In the Kitchen: Roasted Spaghetti Squash and Caponata

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Discover Newport has brought us Chef Mary Weaver from Newport Cooks to make Fresh and Local Roasted Spaghetti Squash and Caponata!

Fresh & Local Roasted Spaghetti Squash and Caponata

Yield: 6 – 8 Servings

 

Ingredients

1 large or 2 small/medium spaghetti squash

1 – 2 Tablespoons ghee and/or olive oil

Kosher salt

1 large onion, 1/4” dice

2 medium eggplants, skin on, 1/2 – 3/4” dice

8 ounces fresh robust mushrooms (maitaike, shitake or portabella), 1/2” chop

1 fennel bulb, 1/2” dice

3 ribs celery, 1/2” dice

6 garlic cloves, thinly sliced

1 red and 1 yellow bell pepper, 1/2” dice

1 cup white wine

1 Tablespoon porcini mushroom powder

Pinch crushed red pepper flakes

1/4 cup basil, rough chopped

1/4 cup parsley, rough chopped

2 Tablespoons rosemary, finely minced

1 – 28 ounce can diced San Marzano Tomatoes

2 tablespoons honey

1/4 cup red wine vinegar

1/4 cup golden raisins

1/4 cup capers

1/4 cup pine nuts, toasted

1/2 bunch mint, chiffonade

parsley and/or mint, chiffonade, for garnish

 

Directions

Preheat the oven to 400 degrees F.

  • In small bowl mix honey & red wine vinegar and toss in golden raisins. Let soak about 1/2 hour.
  • Toast pine nuts, dry, in a small skillet. Set aside.
  • In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft, about 15 to 20 minutes. Reserve.
  • At the same time, roast the spaghetti squash by cutting it in half. Scoop out seeds (save them to roast later!). Brush with ghee or olive oil, flip and place skin side up on a baking sheet. Roast 30 – 50 minutes until “spaghetti” easily comes out with a fork.
  • Coat a wide deep pot with ghee or olive oil. Over medium heat, cook the onions until translucent adding red pepper flakes, salt and pepper to season. 7 – 10
  • Add the fennel and garlic and cook 5 – 6 minutes. Stir in the mushrooms and peppers and cook for 5 – 6 minutes. Season as you go with salt, to taste. Cook until everything is soft and aromatic. Add roasted eggplant, diced tomatoes, parsley, basil and rosemary and cook another 5 – 6 minutes. Add wine and reduce, about 10 minutes. Cook until the liquids have reduced down. Stir in the vinegar & raisin mixture, capers, toasted pine nuts and mint. Cook for 5 – 6 minutes
  • Remove from heat and let rest at least 10 minutes. While you wait for the Caponata, with a fork, remove spaghetti squash from skins being careful to pull them out in long spaghetti like strands.
  • Serve Caponata on top of spaghetti squash. Garnish with rough chopped parsley. Serve immediately, or even better tomorrow or the next day!

 

ingreds

Watch the video for instructions on how to put this dish together.

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