Spaghetti Squash with Lemons and Capers
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 134.2
- Total Fat: 11.7 g
- Cholesterol: 5.2 mg
- Sodium: 137.0 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 2.1 g
- Protein: 1.2 g
View full nutritional breakdown of Spaghetti Squash with Lemons and Capers calories by ingredient
Number of Servings: 6
Ingredients
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Spaghetti Squash, 4 cup
*Extra Virgin Olive Oil, 4 tbsp
Salt, 1 dash
Pepper, black, 1 dash
Butter, unsalted, 1 tbsp
Capers, canned, 2 tbsp, drained
*Zuchini Squash 1 cup(124 g) includes skin, .25 cup
*Peppers, sweet, red, fresh, .25 cup, chopped
Lemon juice, 4 tbsp
Parsley, dried, 4 tbsp
Red Ripe Tomatoes, .25 cup, chopped or sliced
Directions
Directions
Preheat the oven to 400 degrees F.
Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user EXUMGYRL.
Preheat the oven to 400 degrees F.
Cut both squash in 1/2 lengthwise and scoop out all seeds. Rub them inside and out with the oil and season with salt and pepper.
Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 20 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
In a hot skillet, melt the butter and continue to cook until dark brown. Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and parsley and season with salt and pepper.
In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user EXUMGYRL.
Member Ratings For This Recipe
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