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Before you jump to Roast Eggplant & Squash Fusilli recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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Make smart decisions when shopping for groceries. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a stressful grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and cook what you have in the cupboards. Your house should be filled with healthy foods and ingredients. This way—even if you choose something a little greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.
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We hope you got benefit from reading it, now let’s go back to roast eggplant & squash fusilli recipe. To make roast eggplant & squash fusilli you need 12 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Roast Eggplant & Squash Fusilli:
- Use 1 of eggplant.
- Prepare 1 of summer squash, medium size (get crazy).
- Use 12 oz of box brown rice fusilli pasta.
- Provide 2 clove of garlic.
- Use 1 of small white onion.
- Take 1 of jar portabella mushroom pasta sauce.
- Get 3 tbsp of basil.
- Get 2 tbsp of ground black pepper.
- Get 1 tbsp of lemon pepper.
- Use 1 tbsp of himalayan pink salt.
- You need 1/4 cup of olive oil, extra virgin.
- Use 1/4 cup of water.
Steps to make Roast Eggplant & Squash Fusilli:
- Put your pasta sauce in a medium saucepan, on low heat. This is to slow cook the sauce while we prepare the squash/eggplant..
- Preheat oven to 420°F..
- Chop eggplant and medium sized summer squash, combine in bowl. Add olive oil and spices..
- Chop onions, mince garlic, combine with above mixture..
- Add mixture to cooking pan with 1/4 cup water. Cook and cover for 5 minutes on medium to low heat, then cook for 10 additional minutes stirring occasionally. You want to get your eggplant and squash a little tender and cook in the garlic..
- This is a good time to start boiling a pot of water for your pasta. Add a pinch of salt for taste and to expedite boiling (yay science!).
- Transfer squash/eggplant mixture to a baking sheet. Spread evenly and place in now preheated oven..
- Let this bake for approximately 20 minutes, or until squash and eggplant are tender and a little crispy around the edges. Stir if you notice anything sticking..
- In the mean time, follow package directions to cook your pasta. Strain and transfer to bowl, and add a light coating of olive oil to cooked pasta..
- Transfer roasted squash/eggplant to a new dish as well, as it should be cooked by now..
- By now, your pasta sauce should have been simmering for almost 30 to 40 minutes. Yum. Remove from heat and prepare your selections. I cooked up some red potato's in the mean time which were initially made as a side dish but became a delicious addition to this hearty Autumn recipe..
- To serve, scoop pasta on to your plate first, top with squash and eggplant roast..
- Top with portabella pasta sauce and freshly grated gouda cheese. Enjoy..
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