Happy Firefighter Friday!
I know many of you are wondering where you can purchase artwork similar to the above, but, alas, it is unavailable. 🙂
For those of you unfamiliar with it, spaghetti squash is (obviously) a type of squash that, when cooked, yields a stringy flesh that can double as pasta.
Whether you top it with marinara or alfredo sauce, or even a simple combination of butter and parmesan, spaghetti squash is a great low carb way to get your noodle fix! The ‘noodles’ are virtually tasteless, which is great because they soak up whatever sauce you top them with.
Most days, I actually prefer the yellow gourd to regular pasta.
The way I cook a spaghetti squash is simple….
Preheat the oven to 400 degrees. Once it is heated, put the whole spaghetti squash into the oven, uncut. Bake it for 40-45 minutes (until it is easily pierced with a fork), remove, cool, and cut in half, diagonally. Using a spoon, remove the seeds. Then, with a fork, scrape the flesh under the seeds and watch as noodles magically appear.
I like to wait to cut it until after it bakes, because it is near impossible for me to do so beforehand.
I absolutely love to top them with this lemon caper sauce, which is super easy, quick, and versatile, depending on your vegetable preferences.
- ½ cooked spaghetti squash
- 2 T. butter or olive oil
- ⅓ c. onion, minced
- 2 garlic cloves, minced
- 1 zucchini, chopped
- 8 ounces cremini mushrooms, chopped
- 1 c. loosely packed kale, chopped
- ½ t. salt
- ⅛-1/4 t. red pepper flakes
- 2-3 T. lemon juice
- 3 T. capers, drained
- 1 c. cherry tomatoes
- ¼ c. fresh parsley, chopped
- ¼ c. fresh basil, chopped
- salt and pepper
- Heat the oil or butter in a skillet.
- Add onion and garlic and saute both for about 2-3 minutes.
- Add zucchini, mushrooms, salt and pepper flakes; cook until the water from both has mostly evaporated (about 5-8 minutes).
- Add in lemon juice and zest, capers, and tomatoes.
- Let cook for another 5 minutes, until the tomatoes have broken down a bit.
- Stir in the kale and cook just until wilted.
- Season, top with parsley and basil, and serve!
This would be great topped with any type of hard cheese like parmesan.
It is a convenient, healthy meal that is delicious and surprisingly filling! The most difficult part is cooking the squash, but with the method I’ve described, I hope it takes on a new degree of simplicity for you.
Have you ever tried spaghetti squash?
Soph
We tried it and family didn’t like it. Hardly any flavor.
Holly
Three this sounds amazing! I can’t wait to try it. I’m always looking for new ideas to use with spaghetti squash. Thank you!
Lauren
Thanks Holly! I love spaghetti squash too. 🙂
Alex
Some of the listed ingredients are not in the directions such as onion, basil, and kale.
Lauren
Sorry, I’m in the middle of updating it, but it should read right now! 🙂
Michelle @ Eat Move Balance
Holy cow–I read the title, saw the picture, and said out loud, “that looks delicious!”. My husband was like, “what? a dessert idea?”. “Oh no, spaghetti squash.” He almost died laughing. Seriously, I love lemon/caper/squash . . . pinning this now! 🙂
Lauren
Thanks Michelle! You made me smile so big with this comment. I hope you enjoy it! ♥
Liz @ IHeartVegetables
YUM! I love spaghetti sauce but I’m usually boring and I just put jarred pasta sauce on top haha. I’m going to have to try this recipe!
Lauren
This is definitely a nice change from marinara…I hope you give it a shot! 🙂