My mom would make spaghetti squash for dinner when I was a kid – and my sisters and I loved how fun it was to eat/play with. The only thing I was never crazy about was the spaghetti sauce she’d put over it. I on the other hand would just top it off with butter, salt, and cheese.
I was always excited to help my mom make this also, so make sure to have your kids help you, they could use the fork to scrape out the cooked flesh(carefully!). With your supervision, they can scoop out the other veggies, and chop them carefully. Just make sure to supervise, and teach your kids the right way to hold a knife.
Also, this dish isn’t really all that magical other than the fact that it will have your kids loving this super healthy vegetable! And let’s face it, they will think it’s cool!
This is perfect for a light dinner, and can be halved easily – John and I love it. Plus the noodles have a a little crunch to them!
Magic Veggie Spaghetti – serves 4
2 large spaghetti squash
4 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 tablespoons unsalted butter
4 tablespoons capers, drained
2 zucchinis, seeded and diced
2 red bell pepper, seeded and diced
about 1/2 cup freshly squeezed lemon juice (add according to taste)
1/2 cup parsley, chopped
Kosher salt and freshly ground pepper
2 roma tomato, seeded and diced
Freshly grated Parmigiano-Reggiano
Preheat the oven to 400 degrees F. Prepare a baking sheet with a silpat.
Cut both squash in half lengthwise, and scoop out all the seeds. Rub the squash inside and out with olive oil, and season the inside with salt and pepper. Place the squash, cut side down, on a baking sheet and cover with foil. Bake for 60 to 75 minutes, or until the rind is slightly soft. Remove the squash from the oven – carefully place squash on a cutting board. Using a fork, scrape out the flesh into an baking dish, creating thin strands of “spaghetti”. Cover with aluminum foil, turn heat down to 200F and place in the oven to keep warm.
Heat a large saute pan over medium-high heat, melt the butter. Brown the butter carefully, swirl the pan to evenly brown butter, it will turn a darker brown, but won’t burn. Add the capers, zucchini, and red bell pepper, stir quickly to stop the butter from burning. Remove from heat once everything has cooked through, and lightly browned. Add the diced tomato, lemon juice, parsley, salt and pepper.
Transfer the squash to a large serving bowl, and mix the squash with butter-sauce mixture. Sprinkle with parmigiana and serve immediately.