Lemon Caper Spaghetti Squash

[njacceber]

This recipe sounds awesome, and I've always wanted to try spaghetti squash. The only thing is I can never find it anywhere. Where do you get it? (besides looking in all the grocery stores around the area)

[TinTexas]

This recipe sounds awesome, and I've always wanted to try spaghetti squash. The only thing is I can never find it anywhere. Where do you get it? (besides looking in all the grocery stores around the area)

I never have any problem finding it in the produce section of our local (Uvalde, Texas) HEB.  I don't think it's a regional thing.  Is it possible that you're overlooking it?l  This article on Wikipedia has a picture.  http://en.wikipedia.org/wiki/Spaghetti_squash   It's kind of nondescript looking, IMHO.  Then again, it might be considered an exotic item in the more rural, Appalachian areas of Virginia (like Pound where my stepson lives.)

[Festus]

This recipe is UNBELIEVABLY good! 

I had a HUGE spaghetti squash so I doubled everything else.  I also added some sliced Baby Bella mushrooms.

The next time I make this, I'll decrease the amount of margarine.

Hey TinTexas, looks like you had fun at our zoo!!!

[propinecone]

yum!  i used asparagus instead of the zucchini, a roma tomato and dried parsely.  super good!

[humboldt_honey]

I'm not sure about the size of a small spaghetti squash.  I was quadrupling the recipe and bought four spaghetti squash, but they were so large I only ended up using two of them.  I quadrupled ( x4 ) all other ingredients, except for the vegetables which I octupled ( x8 ).  The taste was good.  The lemons and capers made it tart like Italian dressing.  I don't like the sharpness of Italian dressing, but I took the dish to a potluck and got a lot of compliments on it.

Modifications to the recipe include:  I couldn't find flat parsley, so I used curly parsley.  I used a grape/cherry tomato medley that I sliced in half rather than chopping a larger tomato.  Instead of mixing everything together, I sautéed the vegetables and then strained the butter into a bowl and tossed it with the spaghetti squash strands.  Then I arranged the sautéed vegetables and fresh tomatoes on top and garnished it with a bit of parsley.

I served the lemon caper spaghetti squash with some tofu I cut into half-inch squares, marinated in apple juice and apple cider vinegar and then pan fried with a bit of grape seed oil, toasted sesame oil, and mushroom soy sauce.  The tofu was good also, but it was really easy to add too much soy sauce so the tofu was on the salty side.

[crystal river]

This is the best thing I've made in a long time. Absolutely delicious! I didn't use the vegan butter though, just left that out & used a tiny bit of olive oil.

[veggeroni]

Delicious! Very reminiscent of chicken piccata (sans the chicken  ) Very yummy and flavorful, and easy to boot!

[Psymbolic]

Fantastic recipe
I have never cooked with a spaghetti squash before, here are the lessons I learned,
It is hard to cut
The squash needs to be fork tender n order to shred/spaghetti/deshell properly, the first time I tried it was not tender & it had already cooked 40min, so I started to shred but it was slow goin. So I let the other half cook for 15 min more & it practically shredded itself & fell out of the shell!

I prepared this dish  slightly different
I made the sauce raw & did not cook anything other than the squash & some eggplant I topped the dish with.
I also added some raw pine nuts & served the dish room temp (it was not burning my fingers trying to deshell the squash hot!)
It was so good & I will be making this & other spaghetti squash dishes again

[dinkfeet]

I roasted half of a large spagetti squash, cut side down, in a casserole dish with a 1/2 inch of water at 400 degrees for 30 minutes. Usually I would have gone longer which ends up with easy to separate, watery "noodles." This time it took a bit of work with a fork, but I really enjoyed the crisp flavor and "al dente" texture.

Very tasty and easy to make, will definitely eat again in the future!

[sciencevegan]

This was a great tasting recipe and it looks pretty too! Thanks!

[deeedra]

Our family has always loved spaghetti squash.  In my experience the best way to cook it is to boil it in water until it's tender enough to scrap...usually 40+ minutes.  It works great.  We're trying this recipe tonight.  It sounds delicious.

[Anna1111]

If you're a person who likes the microwave, it's a good way to fix spaghetti squash - cut in half, place face down in glass dish with a little water in the bottom, and microwave till a fork dragged thru the interior will separate nice strands - it's quicker than the regular oven for those of us with less patience.

[gravyboat]

When I cooked the squash, the stands turned out too crispy so I had to steam them a few minutes. But this turned out great! I will definately cook it again.

[Samantha Oakley]

Excellent recipe and easy to make too!
I didn't have capers at the time and wanted to find a substitute, so I thought I would share what I found in case anyone else wants to try this awesome recipe and isn't left out because they don't have capers. The two substitutes (although there is no real substitute) I found seem to be the prevailing opinion on what to use and it worked for me:
1. chopped green olives
2. chopped dill pickle
or a mixture of the two I guess if you wanted.
Anyway I hope that helps someone else.. this is a recipe you don't want to pass up!