After a long, hot day at the pool, I did not want something heavy for dinner. This dish is extremely light and tasty. If you’ve never eaten spaghetti squash, you’re in for a treat! It’s delicious. It’s pretty easy to cook, too, once you get the hang out it (I’m still working on that…). I paired this with the Mango-nificent Fruit Salad listed above, and it was the perfect, summer meal.
Ingredients (enough for 3)
1 large spaghetti squash
2 tablespoons extra-virgin olive oil
Salt and pepper
4 tablespoons butter
1 tablespoon capers, drained
1/2 zucchini, diced
1/2 diced red bell pepper
2 tablespoons fresh lemon juice
2 tablespoons chopped, fresh parsley leaves
1/4 cup julienne sundried tomatoes
Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork “comb” out the strands. If the sides are a darker color (not dark, but a little darker than at the beginning, and they are soft and easy to comb, then it is ready. Honestly, it’s just an experiment and you have to check after ever few minutes or so. Start with the 10-12, then add five according to the squash).
In a hot skillet, melt the butter and continue to cook until starts bubbling. Add the capers, zucchini, and bell pepper and cook, stirring, until tender. Stir in the lemon juice and season with salt and pepper.
In a large mixing bowl mix the squash, butter sauce, and sun-dried tomatoes, parsley and serve.
Adapted from Red Cat Restaurant in NYC.