Happy Sunday everyone! I'm back today with my entry for the latest @cookwithus challenge: Free For All Week! The options were endless this week, so it was actually a challenge to narrow it down to what I wanted to share. Luckily I had some spaghetti squash that I had bought a few weeks ago at the farmers market just waiting to be used.

@dksart and I made it out the market yesterday morning to freshen up my pantry stores, so I grabbed one of the last eggplants of the year. This turned out to be one of those meals that was a good blend of fresh local produce like the squash and eggplant, but then also utilized a few good pantry staples like canned tomatoes and tofu. I know some people don't like to use canned versions of anything, which I can totally respect. I try to use fresh or homemade for the majority of my food, but don't mind filling out with a few store-bought options as winter approaches. With tomatoes I opt for BPA-free, no-salt added organic versions. If I can I will also try to find glass jars instead of cans. Maybe next year we will finally get lucky and have a good tomato crop in our own garden!

The pumpkin wasn't overly prominent in flavor, but I love using it to bump up the nutrition level in any dish. It also helps keep up the moisture level. Pumpkin and other orange squash has such good fiber and Vitamin A content. It is also still in season around here, so I need to cook some extra to puree and freeze for later. The tofu ricotta definitely adds some creamy texture to balance out the acid from the tomatoes and meatiness of the eggplant. All together it was a very satisfying and homey dish that hit the spot on a cold fall evening!

Spaghetti Squash w/ Eggplant & Pumpkin Sauce

• 1 large or 2 small spaghetti squash
• 1 small onion, peeled & chopped
• 4 cloves garlic, peeled & minced
• 1 large eggplant, chopped
• 1 tablespoon Italian seasoning blend
• 1 teaspoon dried oregano
• 1/4-1/2 teaspoon red pepper flakes
• 1 (15-ounce) can diced tomatoes
• 1 cup pumpkin puree
• 1 cup water
• 2-3 cups chopped fresh greens (optional--as usual I had some in need of using up!)

Preheat your oven to 350 degrees Fahrenheit. Cut off the stem of your spaghetti squash, then cut in half lengthwise. Scoop out the seeds and place the squash halves face down on a lined baking sheet. Place in the oven and cook for 45-60 minutes, depending upon the size of your squash.

While your squash is cooking, prepare the eggplant sauce. Place the onion and garlic in a large stockpot over medium heat. Cook, stirring occasionally, for about 10 minutes or until the onion has softened and is starting to brown. Add in a few tablespoons of water as needed to prevent sticking.

Next place the chopped eggplant into the pot and continue cooking for 10 more minutes. Stir in the Italian seasoning, oregano and red pepper flakes then the tomatoes, pumpkin and water. Bring just to a boil, then reduce heat to low and simmer partially covered for 45 minutes. Stir occasionally. When the sauce is cooked through, remove from heat and stir in the leafy greens if you are using. It is a great way to use some slightly wilted greens up at the end of the week. Fresh chopped herbs would also help brighten up the flavor.

Once the squash is done, let cool slightly and use a fork to shred the flesh into "spaghetti" strands. Place in a bowl and scoop out some of the sauce on top. Finish off with tofu ricotta.

Tofu Ricotta

• 1 (14-ounce) package firm organic tofu, drained of excess liquid
• 2 tablespoons nutritional yeast
• 2 teaspoons Italian seasoning
• 1 tablespoon apple cider vinegar

Place all of the ingredients in a bowl and mash with a fork until the tofu is crumbled to resemble ricotta cheese. Adjust your seasonings as you like!

Of course a slice of fresh bread is never remiss in this situation. You need something to sop up any delicious sauce leftover. 😉

Thanks @chefsteve, @pandamama, @offoodandart and the whole crew for another great week!

Banners by @woman-onthe-wing, @dksart and @bearone for @steemusa