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Spaghetti Squash With Lemon and Capers
Boris Mann
30 minutes
6 servings
BeginnerAdapted from http://www.foodnetwork.com/recipes/saras-secrets/spaghetti-squash-with-lemon-and-capers-recipe/index.html - removed the zucchini and tomatoes.
Total Steps
3
Ingredients
10
Tools Needed
4
Ingredients
- 2 large spaghetti squash
- 4 tablespoons extra-virgin olive oil
- to taste salt
- to taste black pepper
- 8 tablespoons sweet butter
- 2 tablespoons capers
- 1/4 cup diced red bell pepper
- 4 tablespoons fresh lemon juice
- 4 tablespoons chopped parsley leaves
- to taste chili flakes
Instructions
1
Step 1
30 - 40 minutes
Cut the spaghetti squash in half and cook cut side down, covered in foil, in the oven at 400 degrees Fahrenheit. Scrape the spaghetti strands out with a fork and set aside.
2
Step 2
until tender
Melt butter in a skillet over low heat until it starts to brown. Add capers and diced red bell pepper and cook until peppers are just tender. Stir in lemon juice and parsley, then toss this sauce with the cooked spaghetti squash strands.
3
Step 3
Season with salt, pepper, and chili flakes to taste.
Tools & Equipment
oven
foil
skillet
fork