Spicy Lemon Caper Spaghetti Squash

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.

Print Recipe

No ratings yet

Spicy Lemon Caper Spaghetti Squash (GF, Vegan)

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: 2 servings

Calories: 246kcal

Author: Lauren Goslin

Ingredients

• 1/2 cooked spaghetti squash
• 2 T. butter or olive oil
• 1/3 c. onion minced
• 2 garlic cloves minced
• 1 zucchini chopped
• 8 ounces cremini mushrooms chopped
• 1 c. loosely packed kale chopped
• 1/2 t. salt
• 1/8-1/4 t. red pepper flakes
• 2-3 T. lemon juice
• 3 T. capers drained
• 1 c. cherry tomatoes
• 1/4 c. fresh parsley chopped
• 1/4 c. fresh basil chopped
• salt and pepper

Instructions

• 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!

Notes

Nutrition facts are based on using two cups of spaghetti squash and olive oil. WW points (new system): 7

Nutrition

Serving: 1g | Sodium: 1025mg | Sugar: 7g | Fiber: 4.9g | Calories: 246kcal | Polyunsaturated Fat: 13.3g | Saturated Fat: 2.4g | Fat: 15.7g | Protein: 8.2g | Carbohydrates: 25g

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?