Makes 8 servings
- 1 small spaghetti squash, quartered
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 1 small eggplant, chopped
- 1 medium zucchini, chopped
- 2 cloves garlic, minced
- 1 (14.5-ounce) can unsalted diced tomatoes, with liquid
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- teaspoon black pepper
- 1 tablespoon capers, rinsed, drained
- cup whole Mediterranean olives, rinsed, drained
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
Scoop out the seeds from the spaghetti squash and place the squash in a medium pot with enough water to cover it. Bring to a boil and cook for about 20 minutes, just until tender enough that you can separate spaghetti-like strings from the squash flesh with a fork. Remove from pot and place on a cutting board to cool slightly.
While squash is cooking, heat olive oil in a large saut pan or skillet. Saut onions, eggplant, zucchini, and garlic for 10 minutes. Add tomatoes, 1/2 cup water, basil, oregano, marjoram, pepper, capers, olives, vinegar, and honey. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender and mixture is thick. With a fork, gently separate strings of squash from the squash peel and add to vegetable mixture. Stir together to heat through, and serve immediately.
Nutritional information per serving: 100 calories, 1 g protein, 5 g fat, 0 g saturated fat, 15 g carbohydrate, 3 g fiber, 5 g sugar, 371 mg sodium.