Lemon Caper Spaghetti Squash

This delicious lemon caper spaghetti squash is a fantastic lower carb meal. The addition of myriad vegetables, including mushrooms and kale, create a nutritious meal that won’t leave you feeling weighed down!

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.

How to cook spaghetti squash

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.

If you prefer to cut it first, you might take a look at this spaghetti squash tutorial.

I absolutely love to top them with this lemon caper sauce, which is super easy, quick, and versatile, depending on your vegetable preferences.

Recipe notes

This would be great topped with any type of cheese! Our favorites include grated parmesan, crumbled feta, and soft goat cheese.

We enjoy adding some baked chicken breasts for protein.

This 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.

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Lemon Caper Spaghetti Squash

This delicious meal is made low carb by incorporating spaghetti squash. The addition of myriad vegetables, including mushrooms and kale, create a nutritious meal.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 2 servings

Author: Lauren Goslin

Ingredients

• ▢ ½ cooked spaghetti squash
• ▢ 2 Tablespoons butter or olive oil
• ▢ ⅓ cup onion minced
• ▢ 2 garlic cloves minced
• ▢ 1 medium zucchini chopped
• ▢ 8 ounces cremini mushrooms chopped
• ▢ 1 cup loosely packed kale chopped
• ▢ ½ teaspoon salt
• ▢ 1/8-1/4 teaspoon red pepper flakes
• ▢ 2-3 Tablespoons lemon juice
• ▢ 3 Tablespoons capers drained
• ▢ 1 cup cherry tomatoes
• ▢ ¼ cup fresh parsley chopped
• ▢ ¼ cup fresh basil chopped
• ▢ salt and pepper

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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

Calories: 246kcalCarbohydrates: 25gProtein: 8.2gFat: 15.7gFiber: 4.9gSugar: 7g

If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!