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This Spaghetti Squash Eggplant Parmesan recipe features hand-breaded eggplant cutlets baked right into a spaghetti squash bowl for a healthy new way to enjoy this classic dish.
Spaghetti Squash Eggplant Parmesan
What better way to enjoy Meatless Monday than with the amazingly delicious Spaghetti Squash Eggplant Parmesan?
Plant-based eating has never tasted so delicious! Even better, this recipe will help to cut your carb intake by nearly 75% by substituting the spaghetti squash for traditional white pasta while adding in vitamins, minerals, antioxidants,
A lot of people ask me if I eat meat and in fact, I do!
But I really do believe that plants should make up the large majority of the food that we eat, not only for the health benefits associated with a plant-based lifestyle but for the environmental benefits too.
If you or your family are struggling to reduce the amount of meat you are eating, joining the Meatless Monday campaign is a great way to get started.
By adopting a plant-based diet even just once per week you are doing tremendous good for both your body and the earth.
Enjoying a vegetarian entrée on Mondays, like this Spaghetti Squash Eggplant Parmesan, will not only help you to eat more vitamins, minerals, antioxidants,
I am so passionate about plant-based eating that I have dedicated a large portion of my life to gardening, growing and harvesting my own food.
I don’t believe there is a healthier food in the world than the food you grew in your own backyard!
Spaghetti Squash Garden Harvest
This year we were lucky enough to harvest 37 spaghetti squash from the garden.
Thankfully, my husband has built us a root cellar in the basement to store all of these beauties throughout the winter.
When stored properly, they should last about 6 months. If you haven’t tried growing your own spaghetti squash yet, give it a try! They were a low maintenance plant for me this year and were started from seed, so you know they’re hearty.
- 1 small-medium sized spaghetti squash
- 1 teaspoon olive oil
- 1 eggplant, zucchini, or yellow squash
- 1 egg, beaten
- 1 cup homemade whole wheat bread crumbs
- 1 cup homemade tomato sauce
- 1/4 cup fresh mozzarella cheese
- 1/4 cup homemade basil pesto
- Preheat the oven to 400 degrees F
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Lay the spaghetti squash face up on a foil-lined baking sheet. Drizzle with olive oil, salt, and pepper to taste. Place in the oven for 40 minutes.
- While the spaghetti squash is cooking, prepare another foil-lined baking sheet.
- Using a mandoline, slice the eggplant, zucchini, or yellow squash into 1/4 inch thick slices.
- Dip in the beaten egg until well coated.
- Cover each eggplant slice evenly with homemade bread crumbs on both sides.
- Place each breaded eggplant cutlet on the foil lined baking sheet.
- Cook the eggplant for 10 minutes.
- Carefully remove from the oven, flip each cutlet, and return to the oven for another 10 minutes or until golden brown.
- When the spaghetti squash is fully cooked (easily pierced with a fork) remove from the oven and fill each half with half of your spaghetti sauce.
- Top with the eggplant cutlets.
- Add the rest of the sauce.
- Sprinkle the mozzarella cheese on top.
- Place back into the oven for 5 minutes to warm the sauce and melt the cheese.
- Remove and garnish with basil pesto and dried parsley or basil if desired.
Nutrition Information:Yield: 2 Serving Size: 1 bowl
Amount Per Serving:Calories: 400 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g