Spaghetti Squash With Lemon and Capers
By: Boris Mann
Published: Friday, December 25, 2009 - 11:13am

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

Preparation

1 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. 2 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. 3 Salt and pepper and chili flakes to taste.

About


Adapted from http://www.foodnetwork.com/recipes/saras-secrets/spaghetti-squash-with-lemon-and-capers-recipe/index.html - removed the zucchini and tomatoes.