Spaghetti Squash with Pesto and Breaded Zucchini

At the Logan Square Farmer’s market, I bought the most adorable eggplant!  A comely lavender, speckled with white, diminutive in size,  they are appropriately named “Fairy Tale Egg Plant”.  I was so delighted I bought three!  The only problem was trying to figure out what to pair it with.

I decided on spaghetti squash and basil pesto.  I figured if I breaded it, it would taste like chicken.  The pesto, I had on hand.  I made a huge batch earlier this month and froze it in plastic bags.  I grabbed a bag after work and put it in a bowl of water to defrost.  I cut the spaghetti squash open, Mike seeded it and cooked it at 350 for about 30 minutes until tender.  Then drag a fork through the squash and put in a large serving bowl.  Mix in pesto.

Meanwhile, I cut the eggplant into bite size pieces and breaded it.

Coconut Flour Breading

1/2 cup Coconut Flour

1 tsp minced onion powder

1/2 tsp garlic powder

1/2 tsp black pepper

1/2 tsp salt

1 egg

Beat egg and put into a bowl.  Combine all dry ingredients in a separate bowl.  Dip the eggplant in the egg and then in the breading.  Sauté in a TBLS of olive oil for 15 minutes until toasted on each side. Sauté 1/2 sweet onion and add to serving bowl.  Serve with grated parmesan.

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