Spaghetti Squash with Tomatoes & Capers

Spaghetti Squash with Tomatoes & Capers

This dish is so Fresh and easy to make with vegetables right out of your garden or kitchen! If I do not have any Spaghetti Squash ready in my garden, I substitute Summer Squash, Zucchini, Acorn Squash, Baking Potato or a mild Fish, such as Flounder. I love this recipe, because it’s so versatile and delicious no matter what you pair with the sauteed Capers and Tomatoes! I hope you enjoy this dish as much as we do 🙂

  • 1 Large Spaghetti Squash
  • 2 tsp Garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp Capers
  • 1 1/2 Cups Tomatoes, chopped (with juices)
  • 2 tsp Dried Oregano (or 2 Tbsp Fresh Oregano, chopped)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)

Baking the Spaghetti Squash:

  1. Preheat Oven to 400 degrees. Place rack in center position.
  2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
  3. Add enough water to cover the bottom of the dish by about 1/2 inch.
  4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
  5. Remove the squash from the oven and set aside to cool enough to handle.
  6. Reduce oven temperature to 250 degrees.
  7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

  1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
  2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
  3. Remove from heat and add a few pinches of Salt and Pepper to taste.
  4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
Appetizers, Dinner, Hors d’Oeuvres, Main Dish, Salads, Side Dish



Gluten Free Potatoes au Gratin

Gluten Free Potatoes au Gratin

Wow! This is the ultimate rich and creamy comfort food that is a true crowd-pleaser. Plus, it’s not only tasty and satisfying, but SO easy to make!! My family loves it SO much that we have it as our main dish along with a fresh salad for dinner on many nights! Yummy!!! Enjoy 🙂
A HUGE “Thank You” to Ree Drummond for sharing this yummy recipe! I have made a couple of changes to make it allergy-friendly and Gluten Free for my family 🙂

  • 8 Medium-Large Russet Potatoes (Scrubbed clean and cut into bite-sized pieces)
  • 3 Cups Heavy Cream (or Half & Half)
  • 1 Cup Whole Milk
  • 1/4 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 2 tsps Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Cups Shredded Cheddar
  • 2 Green Onions (Sliced Thin)
  1. Preheat oven to 400 degrees.
  2. Gather the ingredients.
  3. Spray a 9″ x 13″ baking pan with non-stick cooking spray (or coat with butter). Dump the bite-sized pieces of potatoes into the baking pan and spread evenly.
  4. In a large bowl, combine the cream, milk, flour, salt and pepper and whisk until thoroughly mixed. Pour this over the potatoes in the baking dish.
  5. Cover the baking dish with foil and bake for approximately 20 minutes. Remove foil and bake for an additional 15-20 minutes.
  6. Top with the cheese and bake for approximately 5 minutes, or until cheese melts and mixture is bubbly. Top with green onions and serve while hot. Enjoy!
Side Dish