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Eggplant Ragu over Spaghetti Squash

Eggplant Ragu over Spaghetti Squash

Eggplant and mushrooms sauteed to perfection with savory flavors so rich you won’t miss the meat. The hearty sauce pairs perfectly with soft squash “noodles” for a perfect vegetarian, low-carb meal.


  • 1 large Spaghetti squash
  • 1 large eggplant, peeled and cubed
  • 1/8 tsp salt
  • 1 tablespoon olive oil
  • 8 oz baby bella mushrooms, chopped
  • 1/4 tsp garlic powder
  • 1 tablespoon italian seasoning
  • 1/4 tsp cumin
  • 5 Sun Dried Tomatoes, diced
  • 1 (15 oz) can diced tomatoes
  • 1/4 tsp salt
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons grated Parmesan cheese
  • crushed red pepper flakes, optional for added heat

Makes 5


  1. Preheat oven to 400’F.
  2. Carefully slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon. Place squash cut side down in a 13×9 baking dish filled with about 1 inch of water.
  3. Bake for 30-40 minutes until outer flesh is easily pierced with a knife. Remove pan form the oven and let cool slightly.
  4. Once cool enough to handle, remove squash halves from water and using a pot holder to hold it, scrape out the inside flesh with a fork. It will come out easily in shreds that resemble noodles.
  5. In a large saute pan combine eggplant cubes, 1/8 tsp salt and oil and saute over medium-low heat. Add in mushrooms and continue to saute for 8-10 minutes, stirring occasionally.
  6. Once mushrooms and eggplant begin to soften, add in garlic powder, Italian seasoning, cumin, 1/4 tsp salt, diced sun-dried tomatoes and diced tomatoes with their juices.
  7. Raise heat to Medium-high and saute the eggplant and mushroom ragu for 5-7 minutes more.
  8. Serve ragu over hot spaghetti squash with a garnish of fresh basil, crushed red pepper flakes (optional) and a sprinkle of Parmesan cheese.

Nutrition facts

Per serving

calories: 153

calories from fat: 53

total fat: 5.9g

saturated fat: 1.5g

trans fat: 0.0g

cholesterol: 6mg

sodium: 449mg

potassium: 666mg

total carbohydrates: 23.4g

dietary fiber: 7.7g

sugars: 10.7g

protein: 5.8g

Photograph by Kelly Dabel. All rights reserved. Used with permission.
Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.