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1
Carefully cut the squash in half lengthwise across the stem.
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2
Using a spoon, scrape out the seeds and the fibrous strings attached to them (be careful not to scrape too much, as the edible flesh of the squash scrapes out easily).
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3
Pour 1/4 cup water into a microwave-safe dish and place the squash, cut sides up, in the dish.
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4
Cover the dish with a microwave-safe plate or tightly with microwave-safe plastic wrap, cutting a small slit in the plastic wrap to vent.
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5
Cook on high for 10 to 12 minutes, or until the squash is cooked through and tender.
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6
Let it stand, covered, for 5 minutes.
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7
Using a fork, carefully (the squash will be hot) remove the strands (flesh) of the squash into a medium glass or plastic serving bowl.
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8
Discard the rinds.
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9
Add the olive oil, butter, and lemon juice and gently mix the ingredients well to combine.
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10
Stir in the capers and parsley.
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11
Season with salt and pepper.
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12
Serve immediately.
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13
Follow the microwave instructions, but instead of microwaving the scraped-out squash halves, bake them as follows: Preheat the oven to 375F.
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14
Then line a medium baking sheet with foil and lightly mist it with spray.
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15
Place the halves, cut sides down, on the prepared baking sheet.
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16
Bake until tender enough that a knife can be easily inserted into the flesh, 40 to 45 minutes.
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17
Flip the halves over so the cut sides are up.
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18
Let them cool about 5 minutes.
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19
Each (about 1-cup) serving has:
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20
Calories: 86
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21
Protein: 2g
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22
Carbohydrates: 16g
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23
Fat: 3g
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24
Saturated Fat: <1g
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25
Cholesterol: 1mg
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26
Trace Fiber
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27
Sodium: 110mg
