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.
- 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)
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.
Place the squash cut side down on a sheet pan or cookie sheet with 1/4 cup water. Take a fork and prick holes in the top. 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, melt the butter and oil. Add the capers, zucchini, and bell pepper, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper to taste.
In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve. Enjoy!
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.