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    Home » Recipes » Entrees

    Spicy Lemon Caper Spaghetti Squash

    Published: Oct 26, 2012 · Modified: Jun 21, 2022 by Lauren · This post may contain affiliate links · 7 Comments

    Jump to Recipe  ↓

    Happy Firefighter Friday!

    I know many of you are wondering where you can purchase artwork similar to the above, but, alas, it is unavailable. 🙂

    Lemon Caper Spaghetti Squash (GF, Vegan)

    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.

    Lemon Caper Spaghetti Squash (GF, Vegan)3

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    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

    • 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
    • 1/8-1/4 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

    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

     

    Lemon Caper Spaghetti Squash (GF, Vegan) 2

    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?

     

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    Filed Under: Entrees

    Reader Interactions

    Comments

    1. Soph

      April 05, 2016 at 9:01 pm

      We tried it and family didn't like it. Hardly any flavor.

      Reply
    2. Holly

      September 24, 2014 at 6:45 pm

      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!

      Reply
      • Lauren

        September 25, 2014 at 9:03 am

        Thanks Holly! I love spaghetti squash too. 🙂

        Reply
    3. Alex

      September 17, 2014 at 3:46 pm

      Some of the listed ingredients are not in the directions such as onion, basil, and kale.

      Reply
      • Lauren

        September 17, 2014 at 4:24 pm

        Sorry, I'm in the middle of updating it, but it should read right now! 🙂

        Reply
    4. Liz @ IHeartVegetables

      October 26, 2012 at 9:44 am

      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!

      Reply
      • Lauren

        October 26, 2012 at 12:17 pm

        This is definitely a nice change from marinara...I hope you give it a shot! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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