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1
Preheat oven to 400 degrees F and fill a medium to large sauce pot three quarters full with water and 1 tablespoon of salt.
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2
Turn the sauce pot on over high-heat.
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3
Using a large chefs knife, cut the squash in half from the stem end to the blossom end.
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4
Scoop out the seeds with a large metal serving spoon.
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5
Season with salt and black pepper, brush cut side with 1 tablespoon of olive oil and place cut side down on a heavy baking pan or roasting pan.
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6
Cook for 30-35 minutes until the top is soft and gives to the touch.
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7
When the water reaches a boil, add the pasta all at once and stir continuously so it does not stick to each other or the pan.
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8
Cook the pasta until tender or al-dente but not mushy.
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9
Before draining the pasta remove 2 Tablespoons of the hot pasta cooking liquid and reserve for later.
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10
Drain the pasta in a large colander and reserve.
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11
While the squash is roasting, heat a large saute pan over medium-high heat.
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12
Add remaining olive oil to the pan, add the eggplant.
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13
Cook while stirring for 4-5 minutes and then add onion and half of the butter, cook for 2-3 more minutes.
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14
Add vinegar and tomato paste and cook for 1 more minute, remove from heat.
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15
Once the squash is cooked, remove from the oven and allow to cool for 5-10 minutes.
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16
Scrape out the inner strands of squash and add to the pan with eggplant.
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17
Heat the pan of vegetables over medium heat while stirring to incorporate all the ingredients.
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18
Once the vegetables are hot add the cooked pasta, reserved pasta water, remaining butter, capers and the lemon juice.
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19
Cook over medium heat while stirring to incorporate all the ingredients.
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20
Once the butter has melted and the pasta has started to absorb some of the sauce remove from heat and season to taste with salt and pepper.
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21
Serve in two large bowls with toasted almonds and parsley on top.
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22
Enjoy!
