Spaghetti Squash with Lemon and Capers
By: Leah Rodrigues
Published: January 11, 2012

Spaghetti squash with lemon and capers is a tasty side dish that you will constantly crave.  The spaghetti squash is baked in a hot oven until tender.  It is then scraped to produce strands that look similar to spaghetti (hence, the name). The squash is tossed in a flavorful sauce of sweet butter, bright lemons, and salty capers.  Spaghetti squash with lemon and capers will earn its place in your recipe box.
Ingredients:



2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
chili flakes
 
Directions:
 








Cut the squash in half and cook cut side down covered in foil in the oven at 400 degrees (30 - 40 minutes). Scrape the "spaghetti strands" out with a fork and set aside.


   
Put the butter in a skillet and cook over low heat until the butter starts to brown. Add the capers and the bell peppers and cook until peppers are just tender. Add lemon juice and parsley, then toss sauce with squash.


   
Salt and pepper and chili flakes to taste.

Cut the squash in half and cook cut side down covered in foil in the oven at 400 degrees (30 - 40 minutes). Scrape the "spaghetti strands" out with a fork and set aside.


     
Put the butter in a skillet and cook over low heat until the butter starts to brown. Add the capers and the bell peppers and cook until peppers are just tender. Add lemon juice and parsley, then toss sauce with squash.


     
Salt and pepper and chili flakes to taste.