- 1 medium firm eggplant, halved lengthwise
- Extra Virgin Olive Oil
- 1 head garlic
- 1 red bell pepper
- 1 28-ounce can fire-roasted tomatoes, whole
- 1 large spaghetti squash
Preheat oven to 450°F.
Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender.
Drizzle eggplant halves with oil, salt and pepper and roast face down on a baking sheet.
Cut heads of garlic to expose cloves at ends, then drizzle liberally with oil, salt and pepper.
Wrap in foil and place alongside eggplant.
Roast 40-45 minutes.
Char pepper over open gas burner flame.
Transfer to a bowl and cover, until cool enough to handle.
Peel and seed the peppers, then roughly chop.
For Marinara Sauce
Scoop eggplants and add to a food processor with garlic and peppers. Puree.
Heat fire-roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher.
Stir vegetable puree (from food processor) in with tomatoes heat through.
Now take the cooked squash and flip over then shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells.
Dress the squash evenly with marinara.