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.
Spicy Lemon Caper Spaghetti Squash (GF, Vegan)
- 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
- 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?