Spaghetti Squash with Lemon and Capers

Ingredients

• 1 spaghetti squash
• ¼ cup red bell pepper, diced
• ¼ cup green bell pepper, diced
• 3 Tbsps olive oil
• 2 Tbsps butter
• 2 tsps lemon juice
• 1 tsp oregano
• ½ cup broth
• ½ tsp black pepper
• 1/8 tsp salt

Directions

• How to cook the squash:
  1. Cut the spaghetti squash lengthwise. Scoop out the seeds with a spoon. Pierce the skin with a fork, rub some oil on the squash, place it cut side down on a sheet pan and bake at 400F for ½ hour.
  2. Let the spaghetti squash cool. Use a fork to loosen the spaghetti strands from the skin and scoop them out.
• For the dressing:
  1. In a pan warm olive oil and butter till the butter melts.
  2. Add the finely diced red and green bell peppers and sauté till it softens.
  3. Add the broth, lemon juice, salt, pepper, oregano, capers and heat till the liquid reduces in half.
  4. Pour it over 2 cups of spaghetti squash. Save the rest of the spaghetti squash to use with some other dressing/sauce.