© 2012 REMCooks.com

Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro

© 2013 REMCooks.com
© 2013 REMCooks.com

Spaghetti Squash is such a versatile, wonderful side dish. There is so much you can do with it. You can roast it, boil it, microwave it or put it in a crock pot and slow cook it. You can even roast the seeds similar to pumpkin seeds. It has a sweet, mild flavor that goes with just about anything.

This recipe is a roasted spaghetti squash seasoned with salt and pepper and finished like a lemon pasta with lemon, onions, peppers, capers, tomatoes and cilantro.  I assure you this is one side dish you want to make. We like to use it as a bed for different fish dishes we make.

A typical Spaghetti Squash ranges from 4 to 8 pounds, and is generally available year-round. While a true spaghetti squash is pale ivory to pale yellow in color, a new orange Spaghetti Squash, higher in beta carotene, was developed and is what is frequently found in supermarkets. Spaghetti Squash is a dieter’s dream with a four-ounce serving containing only 37 calories. But that isn’t why we eat it and when you try this recipe you will realize why.

Ingredients

  • 1 large spaghetti squash 
  • 4 tablespoons extra-virgin olive oil 
  • Salt and pepper 
  • 2 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 (Cilantro works well too)
  • 1/4 cup diced tomato (peeled and seeded)

© 2013 REMCooks.com
© 2013 REMCooks.com

Instructions

Preheat the oven to 350 degrees F.

Cut squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.

© 2013 REMCooks.com
© 2013 REMCooks.com

Place the squash cut side down on a sheet pan or cookie sheet with 1/4 cup water. Take a fork, prick holes in the top and place in the oven.

© 2013 REMCooks.com
© 2013 REMCooks.com

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, melt the butter and oil.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the capers

© 2013 REMCooks.com
© 2013 REMCooks.com

zucchini

© 2013 REMCooks.com
© 2013 REMCooks.com

bell pepper,

© 2013 REMCooks.com
© 2013 REMCooks.com

and onion

© 2013 REMCooks.com
© 2013 REMCooks.com

Cook, stirring, until tender, roughly 3 – 4 minutes. Stir in the lemon juice

© 2013 REMCooks.com
© 2013 REMCooks.com

and cilantro.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add the spaghetti squash

© 2013 REMCooks.com
© 2013 REMCooks.com

and tomatoes.

© 2013 REMCooks.com
© 2013 REMCooks.com

Serve as a bed for a protein or as a side.

© 2013 REMCooks.com
© 2013 REMCooks.com

Enjoy. This is wonderfully flavorful and pretty, too. :)

As a tease to a future post, here is a sneak peak at a finished dish served on a bed of Spaghetti Squash with Lemon, Onions, Peppers, Capers, Tomatoes & Cilantro.

© 2013 REMCooks.com
© 2013 REMCooks.com
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