| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 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)
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 415 |
| Total Fat | 38 g |
| Saturated Fat | 17 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 803 mg |
Reviews
This recipe is DELICIOUS! A súper side dish to the beefy burgers made by my hubby. I take nothing away from this recipe for its lemony-ness. We simply adjusted the recipe to our liking.
I’ll be making this recipe the next time I host scrabble as there are some vegetarians in the group; and, the best part of this dish is that it does not depend on cheese for flavor.
I’ll be making this recipe the next time I host scrabble as there are some vegetarians in the group; and, the best part of this dish is that it does not depend on cheese for flavor.
I gave it 5 stars because it looks y. I will pick one tomorrow’s day use this receipe. I live acorn squash so I’m sure this will be very tastie
This is a great, light, refreshing dish. I added a little of white wine and I love extra lemon. At times I add shrimp as well. Made this several time. LOVE IT!
I think the capers together with the lemon really took the dish in a salty direction, which is not a favorite of mine. We had to add feta cheese to cut it. Capers are strong. I would have cut it back to half a tablespoon because when cooked, the flavor goes a long way. I also adjusted the butter to about 3-4 tablespoons, which is adequate. This just wasn’t one of my favorite ways to cook spaghetti squash. And yes, I think an hour cooking the squash is more realistic if you want to be able to fork it off the peel with no trouble.
Good recipe, but my spaghetti squash took at least 45 minutes to cook at the 400 degrees – i noticed that other reviewers had the same issue. Perhaps the recipe needs to be changed?
I had no cappers so I added green olives instead. Huge hit! Was so good. Will be making this again and again and possibly again 😉 lol
this was FANTASTIC! i added shrimp (also cooked in brown butter, mushrooms, and some yellow bell pepper. it was fantastic. everyone in the house loved it, including my 4 year old.
Awesome!!!!! Me and my 2 year old ate it all up. Cooked the squash for about 45 mins, added mushrooms, shrimp, and artichokes. He couldn’t tell he wasn’t eating pasta ;-.
Delicious! And so filling! I ended up having to cook the spaghetti squash for longer than it calls for- I cooked mine for about 45 minutes. I also added about 2 tablespoons of minced garlic when I added the bell peppers, zucchini, and capers…just gave it a little more kick and complexity of flavor.
This is YUMMY! I used only 1 squash and halved all the other ingredients, and it turned out great. I served it with polenta for a very filling meal.