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Spaghetti Squash with Lemon and Capers Recipe

Spaghetti Squash with Lemon and Capers

Recipe courtesy Jimmy Bradley, Red Cat Restaurant, NYC

Show: Sara's SecretsEpisode: Chef Cooks at Home: Jimmy Bradley

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 1-10 of 34

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  • on April 18, 2012

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    Love this dish. Very tasty and colorful. Love the capers. I used only one Spaghetti squash and 4 Tbsp of butter, but kept the other ingriedents the same. Much better dish.

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  • 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.

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  • 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.

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  • 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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  • on July 24, 2011

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    Spaghetti makes me sick so when I tried this recipie I was happy to give it a go.Made everything in exact measurements.Now it's my new go to recipie if I want the spaghetti experiance.

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  • on February 21, 2011

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    I was very disappointed. I didnt think the flavors worked well together as others mentioned. Sour tasting. Bummed!

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  • on January 14, 2011

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    very good --hAD TO COOK THE SQUASH MUCH LONGER --ABOUT 15 MINS AT 400 IN MY CONVECTION OVEN TO FINISH COOKING ... NOT SURE IF THEY ARE SUPPOSE TO BE AL DENTE OR NOT SINCE MY FIRST TIME WITH THIS SQUASH.. THE DRESSING REALLY MADE IT TASTY . OVER ALLL THOUGH WE REALLY LIKED IT.

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  • on August 23, 2010

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    We have tried the recipe for Rachel Ray's spaghetti squash and this is hands down so much better. Roasting the squash gave it a great sweetness and flavor. The brown butter with the capers & lemon was perfect. You could easily adapt this to whatever veggies you had on hand too. Delicious!

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  • on April 25, 2010

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    We love this recipe and have shared it with everyone who eats it with us. I've made it lots of times. I leave out the pepper (I don't like them and the zucchini (just because. I poke the squash with an ice pick all over and microwave it for 6 to 12 minutes depending on the size. I reduce the butter by 2 tablespoons, brown it, and then I add 2 TBS of the olive oil and the salt and pepper to the pan before I put the capers in. It helps to stop the butter cooking and lessens the splattering of the capers when you add them. I'm making it tonight for friends we are staying with in FL and didn't bring the recipe with me from NY. Had to come here to get it, and couldn't resist reading the reviews. Wonderfl stuff.

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  • on January 26, 2010

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    I made the recipe as written, but, based on other's comments, used 2/3 the butter. I LOVE all the ingredients by themselves. I typically will add additional lemon juice to my portion of a dish because I like it so much, but these ingredients did not work together fjor me. Between the capers and the lemon juice it WAS to sour (never thought I'd say that about a dish. I'd have eaten it anyway with all those healthy ingredients, but the taste of the butter reminded me that it had some less-than-healthy ingredients. Also, this recipe probably makes 6 main dish servings and 18 side servings so plan accordingly.

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