Spaghetti Squash with Zucchini, Tomatoes, and CapersPosted: June 24, 2013
I recently got a spaghetti squash in my CSA box. I’ve only ever cooked a spaghetti squash once before many years ago. That must not have turned out well since I have not cooked another one until today. I’m happy I got to give spaghetti squash another go. One of the things I have enjoyed most about being a CSA member is being provided produce that I wouldn’t normally buy. It has expanded my culinary horizons and that is a good thing.
One of my favorite quick pasta meals is zucchini and tomatoes sautéed with garlic in olive oil and tossed with some pasta. Why not try it with spaghetti squash? I have been on a capers kick lately, so I tossed some into the mix. I was happy with the results. The spaghetti squash really is a lot like pasta (but without the gluten and simple carbohydrates). What a healthy and satisfying meal. Next time I might add a splash of balsamic vinegar or fresh lemon juice to the zucchini mixture to add a little more zip and make a bit of a sauce to get down in the spaghetti squash.
Spaghetti Squash with Zucchini, Tomatoes, and Capers
1 spaghetti squash
3 tablespoons olive oil plus more for the squash
2 zucchini, quartered and sliced thinly
4 cloves garlic, minced
2 tablespoon capers
1/4 cup diced tomatoes (I like petite diced)
salt and pepper, to taste
Preheat oven to 400 degrees. Line a baking sheet with foil.
Cut the spaghetti squash in half lengthwise, scoop out the seeds and discard them. Drizzle the squash with olive oil and then season with salt and pepper. Place cut side down on the foil-lined baking sheet. Bake at 400 degrees for 45 minutes until the squash is tender. Let the squash cool slightly while you prepare the zucchini mixture.
Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for a minute or two. Add the minced garlic, capers, and diced tomatoes and continue to cook until the zucchini is tender. Season to taste with salt and pepper.
Scrape the squash meat out of the skin with a fork, separating the strands. Arrange on serving platter/dish and top with the zucchini mixture.