Caponata on Spaghetti Squash

IMG_1775 (640x480)

Caponata is a Sicilian eggplant stew. I was introduced to caponata (served with fried goat cheese medallions) years ago at a long-gone tapas restaurant in downtown Fredericksburg, VA. I fell in love instantly.

We got our last Pinckney’s Produce CSA box of the season this week along with a challenge to create a recipe using the vegetables found in the box. The box contained Japanese eggplant, green bell peppers, tomatoes, poblanos, spaghetti squash, cubanelle peppers, cucumbers, butternut squash, and watermelon. I thought of caponata immediately.

IMG_1750 (640x480)

Caponata can be eaten as a main course, side dish, or as an appetizer (think bruschetta). I thought it would be excellent on spaghetti squash.

Caponata on Spaghetti Squash

1 spaghetti squash
6 tablespoons olive oil, plus more for drizzling over spaghetti squash
2 Japanese eggplants (or 1 Italian), diced
1 onion, diced
3 cloves garlic, minced
1 bell pepper, cored and diced
3 stalks celery, sliced
2 large tomatoes, peeled, seeded, and diced
3 tablespoons capers
2 tablespoons balsamic vinegar
salt and pepper, to taste

Preheat oven to 400 degrees F. Line a baking sheet with foil.

Cut the stem off the spaghetti squash and then cut it in half lengthwise. Scoop out the seeds and discard them. Drizzle the cut side of the spaghetti squash with olive oil and then season with salt and pepper. Place cut side down on the foil-lined baking sheet. Bake at 400 degrees for 45 minutes until the squash is tender.

While the spaghetti squash is baking, heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté until it starts to get soft, about 5 minutes. Add the minced garlic and sauté until fragrant, about 1 minute. Add the eggplant, bell pepper, tomatoes, capers,  and balsamic vinegar. Bring to a simmer and then reduce heat to medium-low. Gently simmer, stirring occasionally, until the vegetables are tender, about 30 minutes. Season with salt and pepper.

Scrape the spaghetti squash meat out of the skin with a fork, separating the strands. Arrange on serving platter/dish and top with the caponata.


2 Comments on “Caponata on Spaghetti Squash”

  1. Tammy says:

    Oh dear! That is almost exactly what I’m eating as I’m reading this! So good and I missed spaghetti squash so much.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s