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Mushroom and Eggplant Spaghetti

February 23rd, 2014 Leave a comment Go to comments


Two large Chinese Eggplant

one onion

two T garlic

Drizzle of Olive Oil ( about 2 T)

2 T Coconut oil

One  can sliced mushrooms

One spaghetti squash

Can of tomato sauce

can of diced tomato

season to taste with Italian seasonings, crushed red pepper, fennel, sea salt and black pepper ( add in any others that you would like!)


Drizzle squash with olive oil and roast in oven

Saute onion and garlic in 2T coconut oil

Add chopped eggplant, mushrooms, all tomatoes and seasonings. Bring to a boil, reduce heat to low, cover and cook til eggplant is soft. Serve over a bed of spaghetti squash “noodles.”  You can also add ground meat of your choice to this recipe.

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