First get yourself 2 large spaghetti squash. At this time of year you can get good ones straight out of your garden or at a roadside vegetable and fruit stand.
If you want to find a good squash that is not past its prime, make sure it is heavy for its size. A great thing about squash is you can keep it in a cool dark place for about 2-3 months.
Spaghetti squash takes a lot of muscle to cut. The easiest way I have found is to cut off the bottom and then stand it up on that end.
It’s a bit tricky and it surprises me each time I make a winter squash just how much strength it takes. I chalk it up to my work out if I have not made it to the gym that day (or week). I wish cutting and eating spaghetti squash could count as a work out!
Once it is cut open, scoop the seeds out with a spoon and throw them in the trash.
Rub the cleaned out squash with oil inside and out, then season with salt and pepper. Place the squash, cut side down, on a sheet pan or cookie sheet and cover the squash with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure (about 40 minutes for al dente and 60-70 minutes for softer squash). I prefer mine to be a little softer so I wait until the squash is very easy to push.
While it is cooking prepare the other ingredients.
When the squash are finished cooking, let them cool and then scrape the meat (by meat I mean insides) out into a bowl with a fork.
Set it aside and keep it warm.
Now back to the other ingredients. Add a cube of butter to a large, hot skillet. Cook dark brown and until it gets little brown granules. The butter starts to get a caramel smell. (I love browned butter, it gives dishes a wonderful rich flavor.) Add the capers, zucchini, and bell pepper to stop the butter from cooking any further, and continue to cook, stirring until tender.
Stir in the lemon juice and parsley and season with salt and pepper. Pour the butter mixture over the squash. Mix in the tomatoes, transfer to a serving bowl and enjoy!
Spaghetti Squash with Lemon and Capers
Recipe courtesy Jimmy Bradley, Red Cat Restaurant, NYC
2 large spaghetti squash
4 tablespoons extra-virgin olive oil
Salt and pepper
8 tablespoons sweet butter
2 tablespoons capers, drained
1/4 cup diced zucchini peeled (rind only, no seeds)
1/4 cup diced red bell pepper
4 tablespoons fresh lemon juice
4 tablespoons chopped parsley leaves
1/4 cup julienne tomato
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 40 minutes for al dente and 60-70 minutes for softer squash. 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
In a large mixing bowl mix the squash, butter sauce, and tomatoes and serve. Serves 6-8 as a side dish and 4 as a main course.
Posted by Andrea