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Spicy Lemon Caper Spaghetti Squash (GF, Vegan)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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: 1 | Calories: 246kcal | Carbohydrates: 25g | Protein: 8.2g | Fat: 15.7g | Saturated Fat: 2.4g | Polyunsaturated Fat: 13.3g | Sodium: 1025mg | Fiber: 4.9g | Sugar: 7g