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:
- Preheat Oven to 400 degrees. Place rack in center position.
- Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
- Add enough water to cover the bottom of the dish by about 1/2 inch.
- Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
- Remove the squash from the oven and set aside to cool enough to handle.
- Reduce oven temperature to 250 degrees.
- 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:
- In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
- Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
- Remove from heat and add a few pinches of Salt and Pepper to taste.
- Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
