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Pumpkin eggplant Spaghetti Squash, Parmesan optional, Casserole! Meatless Monday’s!

Pumpkin eggplant Spaghetti Squash, Parmesan optional, Casserole! Meatless Monday’s!

Pumpkin, eggplant, and spaghetti squash all in one dish? Sounds like fall to me! I kind of stumbled upon this one, I hope you enjoy as much as we did!

1 first fried a whole eggplant in coconut oil.


While that was cooking, I cooked the spaghetti squash, in the microwave! I pierced the squash with a sharp knife about 11 times all the way around to the center, creating steam vents. I put the squash in a microwave safe dish to catch the juices, and cooked on high for 20 minutes. I advise to let it cool for about 10 minutes, hot potato! Cut squash in half, and scoop out the goodness! My husband was so amazed that it actually looks like spaghetti! I told him it was God’s pasta 🙂 I scooped it out and put it in a casserole dish, and topped with a jar of tomato sauce.



I then placed the pan fried eggplant on top of the tomato sauce, and on one side I sprinkled Parmesan cheese for my non-IBS family members.

Here was the fun part! I made a pumpkin tomato sauce to top off the dish! I had some pumpkin purée left over from a smoothie I had made, so I got creative!

Here’s what you need:
1 large carrot, chopped
3 cloves of garlic, minced
1 can of fire-roasted diced tomatoes
1/3 cup of unsweetened almond milk
1/2 tsp. of cayenne pepper
1/2 tsp. of onion powder
1/4 tsp. of black pepper
1/4 tsp. of cinnamon
1 cup of pumpkin purée
A few dashes of parsley, sage, and basil

Heat a large sauce pan and lightly coat with oil. Add carrots and onion powder, sauté until tender. Add tomatoes, garlic, black pepper, and cinnamon to the pan; bring to a boil and simmer for 7-8 minutes to reduce liquid and let flavors combine. You can now add the remaining ingredients to the pan if you like a chunkier sauce, and stir until mixed. Or you can put the sauce pan ingredients in a blender or food processor and add the other ingredients and blend until smooth. I was in a hurry so used the chunky option, and it was great! Feel free to adjust spices to your taste, and add water if needed.

I poured the pumpkin tomato sauce on top of the eggplant, and sprinkled Parmesan cheese on one side for the fam. Put it in the oven for about 20 minutes at 350 degrees, and wa-la! You have a gluten free, dairy free, low-FODMAP, low-carb, HEALTHY dish! I hope you enjoy, and make sure to go meatless this Monday! Thanks for reading Sister! Let us know what you think 🙂


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