Spaghetti Squash with Lemon and Capers Recipe

Name: Spaghetti Squash with Lemon and Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 zucchini (rind only); 1/4 cup diced red bell pepper; 4 tablespoons fresh lemon juice; 4 tablespoons chopped parsley leaves; 1/4 cup julienne tomato concasse (peeled and seeded)

Servings: persons

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 zucchini (rind only)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato concasse (peeled and seeded)

1
Preheat the oven to 400 degrees F.
2
Cut both squash in 1/2 lengthwise and scoop out all seeds.
3
Rub them inside and out with the oil and season with salt and pepper.
4
Place the squash cut side down on a sheet pan or cookie sheet and cover with foil.
5
Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes.
6
When they are done, scrape the meat out with a fork and reserve, keeping warm.
7
In a hot skillet, melt the butter and continue to cook until dark brown.
8
Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender.
9
Stir in the lemon juice and parsley and season with salt and pepper.
10
In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large spaghetti squash, 4 tablespoons extra-virgin olive oil, Salt and pepper, 8 tablespoons sweet butter, and more.

Yes, Spaghetti Squash with Lemon and Capers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash with Lemon and Capers

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