Spaghetti Squash with Lemon and Capers

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Cut both squash in 1/2 lengthwise and scoop out all seeds.

3. 3

   Rub them inside and out with the oil and season with salt and pepper.

4. 4

   Place the squash cut side down on a sheet pan or cookie sheet and cover with foil.

5. 5

   Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes.

6. 6

   When they are done, scrape the meat out with a fork and reserve, keeping warm.

7. 7

   In a hot skillet, melt the butter and continue to cook until dark brown.

8. 8

   Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender.

9. 9

   Stir in the lemon juice and parsley and season with salt and pepper.

10. 10

    In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

* Per serving · 4 servings · Values may vary.