Eggplant Parmesan Spaghetti Squash Boats | The Foodie Dietitian
A classic comfort food gets a fun seasonal twist. Eggplant parmesan spaghetti squash boats make for a hearty, cheesy, delicious dinner.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
- Fork
- Colander
- Kitchen towel
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 spaghetti squash, cut in half lengthwise and seeds removed
- 2 teaspoons olive oil
- Salt
- pepper
- 2 medium eggplant, cut in 1-inch slices
- 2 teaspoons salt
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 4 cups roasted garlic tomato sauce
- 2 cups shredded mozzarella
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