Mushroom and Eggplant Spaghetti
Ingredients:
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.
Categories: Recipes