1 Video | Photo: Spaghetti Squash with Lemon and Capers Recipe
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)
Directions
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.
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By jamorris0216_90...
Waldorf, MD
on January 21, 2012
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I love this recipe and I find that the flavors work very well together--the browned butter gives it a nutty sweetness and depth that pairs with the lemon and capers perfectly. I use less butter and more vegetables to up the health factor as well. Have made it for numerous dinner parties and have received rave reviews.
By agueroae
on November 03, 2011
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We loved this recipe, it was easy and very tasty. I had something similar at a seafood restaurant and thought it was a great side dish, however, i find myself eating all by itself as well. I added diced onions and mushrooms to mine and love it.
By gabbie2410
Illinois
on October 29, 2011
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Our family loves spaghetti squash and have had it many ways, but this wasn't a hit. The butter sauce was too much, so the next time I tried it using olive oil instead, and the flavors still didn't seem to fit. Not a keeper.
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