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

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Ingredients

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