Best 7 Spaghetti Squash With Lemon And Capers Recipes

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Are you searching for a delightful and healthy meal that is sure to impress your taste buds? Look no further than the enchanting combination of spaghetti squash, lemon, and capers. This vibrant dish is a symphony of flavors and textures that will tantalize your palate and leave you craving more. Embark on a culinary journey with us as we explore the secrets behind creating the perfect spaghetti squash with lemon and capers, a dish that is not only delicious but also incredibly easy to prepare.

Here are our top 7 tried and tested recipes!

SPAGHETTI SQUASH WITH LEMON AND CAPERS



Spaghetti Squash with Lemon and Capers image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

2 units spaghetti squash
8 tablespoons olive oil
1 units salt and pepper
2 tablespoons sweet butter
2 tablespoons capers
0.25 cups zucchini
0.25 cups tomato concasse
4 tablespoons lemon juice
4 tablespoons parsley leaves

Steps:

  • Preheat the oven to 400 degrees F. Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with half the oil and season with salt and pepper.
  • Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 45 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  • In a hot skillet, add remaining olive oil and melt the butter and continue to cook until dark brown. Add the capers, zucchini, and tomatoes to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice, spaghetti squash and parsley and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VEAL WITH LEMON AND CAPERS



Veal with Lemon and Capers image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 pounds veal scaloppini
1 cup all-purpose flour
Salt and freshly ground black pepper
Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
1 1/2 cups chicken stock
Capers
1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
Chopped parsley leaves, for garnish

Steps:

  • Pour the flour mixture on a plate, and season with salt and pepper. Dredge the scaloppini in the flour and shake off the excess, set aside. Melt butter and olive oil together in a skillet over medium fire. Add scaloppini to skillet and brown on both sides. Set aside until all the veal has been cooked. After the veal has been removed from the pan, add the chicken stock to the pan over high heat and scrape the bottom of the pan to loosen the brown bits. Cook until the liquid has thickened. Straining the liquid may be necessary to remove the larger pieces of the scrapings. Add 1 tablespoon of butter, capers, lemon juice and parsley to sauce. Stir over a high heat about 5 minutes. Pour sauce over the veal. Garnish with sliced lemons and serve.

CHICKEN PICCATA WITH CAPERS



Chicken Piccata with Capers image

This is a quick and easy recipe for chicken piccata with a caper sauce.

Provided by Sandra1980

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 11

4 (6 ounce) skinless, boneless chicken breast halves
¼ cup all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
½ cup white wine
¼ cup fresh lemon juice
2 tablespoons capers
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
  • Spread flour into a wide, shallow dish. Press chicken into flour to coat completely.
  • Melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Remove chicken from skillet to a serving platter and cover with a lid to keep warm.
  • Pour white wine, lemon juice, capers, and garlic into the pan. Bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. Season the mixture with salt and pepper.
  • Drizzle sauce over and around the chicken; garnish with parsley.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 9.6 g, Cholesterol 111.4 mg, Fat 11.8 g, Fiber 0.5 g, Protein 39.3 g, SaturatedFat 3.8 g, Sodium 386.6 mg, Sugar 0.7 g

SPAGHETTI WITH SHRIMP, CAPERS AND GARLIC



Spaghetti With Shrimp, Capers and Garlic image

This simple and straightforward pasta recipe can be whipped up on a moment's notice with pantry ingredients and shrimp -- just the thing for a busy week night supper. Olive oil plays a big role here, so use only the best extra virgin olive oil you can find. Recipe courtesy of a CooksRecipes e-mail I received. YUM!

Provided by Stacky5

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb dried spaghetti
5 tablespoons extra virgin olive oil, plus more to taste
1 1/2 lbs medium shrimp, peeled and deveined
3 tablespoons bottled capers, rinsed and coarsely chopped if large
3 garlic cloves, minced
3 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
parmigiano-reggiano cheese, freshly grated

Steps:

  • Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
  • While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
  • Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
  • Transfer to a large, warmed serving bowl.
  • Garish with freshly grated parmegiano reggiano cheese. Serve immediately.

Nutrition Facts : Calories 702.2, Fat 20.4, SaturatedFat 2.9, Cholesterol 214.9, Sodium 1456.4, Carbohydrate 88.9, Fiber 4.1, Sugar 3.4, Protein 38.5

LEMON CHICKEN & SPAGHETTI SQUASH RECIPE BY TASTY



Lemon Chicken & Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, sea salt, black pepper, chicken breasts, medium yellow onion, garlic, sea salt, black pepper, cherry tomato, lemon, chicken broth, baby spinach

Provided by Mel Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 spaghetti squash
olive oil
sea salt, to taste
black pepper, to taste
2 chicken breasts, cut into 1-2 in (2-5 cm) pieces
1 medium yellow onion, diced
4 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon black pepper
3 cups cherry tomato, halved
½ lemon, juiced
1 cup chicken broth
8 oz baby spinach

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Poke several holes in the spaghetti squash around the lengthwise center of the squash. Microwave on high for 5 minutes.
  • Cut the squash in half along the holes. Remove the seeds and pulp with a spoon. Drizzle the squash with olive oil, and season with salt and pepper.
  • Place the squash cut-side down on baking sheet and bake for 40 minutes, until tender. Let cool.
  • Heat a bit of olive oil in a medium skillet over medium high heat. Add the chicken breast and cook for 6-8 minutes, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more oil and the onion and sauté for a few minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant.
  • Add the salt, pepper, and tomatoes and cook for a couple minutes, until the tomatoes start to release their juices.
  • Add the lemon juice and chicken broth and cook until the liquid reduces by about half, 20 minutes.
  • Add the chicken and cook for 2 minutes, then add the spinach and cook for 2 minutes, until wilted. Remove the pan from the heat.
  • Using 2 forks, shred the spaghetti squash and scoop out onto serving plates.
  • Pour the sauce over the squash. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 489 calories, Carbohydrate 40 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

SPAGHETTI WITH TUNA AND CAPERS



Spaghetti with Tuna and Capers image

With a few simple ingredients, you can have a delicious meal! My husband came up with this recipe while we are on "stay at home" orders due to the Coronavirus pandemic. It was quick, easy, and delicious!

Provided by Kim's Cooking Now

Categories     Seafood     Fish     Tuna

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 (5 ounce) can tuna packed in olive oil, undrained
1 tablespoon capers, drained
¼ teaspoon crushed red pepper flakes
½ pound spaghetti
½ tablespoon chopped fresh parsley

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.
  • Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately.

Nutrition Facts : Calories 698.4 calories, Carbohydrate 88.5 g, Cholesterol 37.5 mg, Fat 23.6 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 3.8 g, Sodium 448.8 mg, Sugar 4.6 g

SCALLOP PICCATA ON SPAGHETTI SQUASH



Scallop Piccata on Spaghetti Squash image

Superfine spaghetti squash and delicate scallops are coated with light lemon, white wine & caper sauce. Serve it with asparagus!

Provided by GG 38966

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb sea scallops
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
8 ounces spaghetti squash
1/2 cup white wine
1/2 cup clam juice
1/4 cup garlic (chopped)
3 tablespoons lemon juice
1 tablespoon capers
2 tablespoons parsley

Steps:

  • Put a large pot of water on to boil.
  • Sprinkle scallops on both sides with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the scallops; cook, turning once, until browned on both sides, about 6 minutes total. Transfer to a plate.
  • Cook spaghetti squash in an oven @ 450 degrees until mushy. Scoop pulp out when cool enough to handle.
  • Whisk wine and clam juice in a small bowl until smooth.
  • Cook garlic in the pan over medium-high heat, stirring often, until softened, 1 to 2 minutes. Add the wine mixture; bring to a boil and cook until thickened, about 2 minutes. Stir in lemon juice, capers stir, 1 to 2 minutes.
  • Return the scallops to the pan, add the spaghetti squash and cook, stirring gently, until heated through and coated with the sauce, about 1 minute. Stir in parsley and serve immediately.

Nutrition Facts : Calories 203.6, Fat 4.7, SaturatedFat 0.6, Cholesterol 37.5, Sodium 515.4, Carbohydrate 14.8, Fiber 0.5, Sugar 1.7, Protein 20.4

Tips:

  • Choose the right spaghetti squash. Look for a squash that is firm and has a deep yellow color. Avoid squash that has soft spots or blemishes.
  • Cook the spaghetti squash properly. The best way to cook spaghetti squash is to bake it in the oven. Preheat the oven to 400 degrees Fahrenheit and bake the squash for about 45 minutes, or until it is tender when pierced with a fork.
  • Scrape the squash strands. Once the squash is cooked, let it cool slightly, then use a fork to scrape the strands of squash away from the skin. You can also use a spoon to scoop out the strands.
  • Season the squash to taste. Spaghetti squash has a mild flavor, so it can be seasoned with a variety of herbs and spices. Some popular options include olive oil, salt, pepper, garlic, lemon juice, and Parmesan cheese.
  • Serve the squash immediately. Spaghetti squash is best served immediately after it is cooked. You can top it with your favorite sauce or vegetables, or you can simply enjoy it on its own.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to traditional pasta. It is low in calories and carbohydrates, and it is a good source of fiber and vitamins. With its mild flavor and versatile texture, spaghetti squash can be used in a variety of dishes. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, spaghetti squash is a great option.

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