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Spicy Lemon Caper Spaghetti Squash

Posted Oct 26 2012 8:00am

Spicy Lemon Caper Spaghetti Squash

Entrees , Firefighter Friday October 26, 2012

Happy Firefighter Friday my friends!

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

What is available is today’s awesome spaghetti squash tutorial and recipe!

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) and have a bit of a pleasant crunch to them. There are days when I actually prefer them to regular pasta.

The way I cook a spaghetti squash is simple….

Preheat the oven to 375 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 adaptable….a great recipe for firemen…and, of course, it has to be spicy… ;-)


1 cooked spaghetti squash

1 1/2 T. butter or coconut oil

3 garlic cloves, minced

1 zucchini, chopped

1 1/2 c. cremini mushrooms, chopped

1/2 t. salt

1/4-1/2 t. red pepper flakes

juice and zest of 1 lemon

3 T. capers, rinsed and drained

10 cherry tomatoes

1/4 c. fresh parsley

Heat the oil or butter in a skillet. Add garlic and saute until fragrant, about 30 seconds. 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. Top with parsley and serve!

This would be great topped with my Perfectly Cooked Chicken or 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 ate spaghetti squash?

Fun question!

What’s a popular movie you’ve never seen/didn’t like?

I’ve never seen Office Space. My husband raves about it, but I have yet to take the plunge. I think Jennifer Aniston is awesome though, so I look forward to seeing it soon! :-)

Don’t forget to stop in Monday for my Creamy Cauliflower Alfredo Sauce! Have a great weekend!!

You might also enjoy:

My First 'What I Ate Wednesday' Post
Sesame Chicken Stir-fry 5-Ingredient PUMPKIN FUDGE!!

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