SPAGHETTI SQUASH WITH LEMON AND CAPERS
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 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 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
- In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
- In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Method Gwindi
[email protected]This is a great recipe for a healthy and delicious weeknight meal.
Loony Syndicate
[email protected]I would definitely make this dish again.
Nacema Begum
[email protected]Overall, this is a good recipe. It's easy to follow and the dish is delicious.
Nery Arias
[email protected]This dish is best served immediately. The squash will start to get mushy if you let it sit for too long.
Sarjun sarjoon Sarjun sarjoon
[email protected]I would recommend using a different type of squash. Spaghetti squash is a bit too watery for this dish.
Hafiz Muhammad aslam
[email protected]This recipe is not for beginners. It's a bit tricky to get the squash cooked just right.
Mike Edward
[email protected]I'm not sure what went wrong, but this dish was not good. I followed the recipe exactly, but the squash was mushy and the sauce was watery.
Gaurab Sunuwar
[email protected]This recipe was a disaster! The squash was undercooked and the sauce was too salty.
Mirjan Cenaj
[email protected]I found the squash to be a bit bland. I think I would add some more seasoning next time.
Family Tillman
[email protected]I would have liked the sauce to be a bit thicker, but overall this was a good recipe.
Muhammad Saleem
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The squash is roasted to perfection and the sauce is flavorful.
Trystan Buffington
[email protected]I'm not a big fan of squash, but this dish was surprisingly good. The lemon and capers really made a difference.
Ona Islam
[email protected]This is a healthy and delicious recipe that's perfect for a weeknight meal.
Amanda Lavigne
[email protected]I made this dish for a dinner party and everyone loved it. It's a great dish to serve when you're entertaining.
Sumitra Poudel
[email protected]This recipe is a great way to use up leftover spaghetti squash.
Olah Dinah
[email protected]I love the combination of flavors in this dish. The lemon and capers really brighten up the squash.
Precious Millar
[email protected]This was my first time cooking spaghetti squash, and it was so easy! The recipe was clear and concise, and the dish turned out great.
Rana Huziafa
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The squash is cooked perfectly and the sauce is delicious.
Miller Lundy
[email protected]This spaghetti squash dish was a hit with my family! The lemon and capers gave it a bright, tangy flavor that was perfectly balanced by the roasted squash.