Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers

Spaghetti Squash with Brussels Sprouts, Sun Dried Tomatoes and Capers
I like to make this when I am trying to trick myself into believing I’m enjoying real spaghetti. I like to serve it with salmon.
Recipe type: side
  • 1 large spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 4 tablespoons sweet butter
  • 1 shallot chopped
  • 2 garlic chopped
  • 2 tablespoons capers, drained
  • 1 cup shredded Brussels sprouts
  • 3 sundried tomatoes (packed in oil) chopped
  • 4 tablespoons fresh lemon juice
  1. Preheat the oven to 400 degrees F.
  2. Cut squash in ½ lengthwise and scoop out all seeds. Rub them inside with the oil and season with salt and pepper.
  3. Place the squash cut side down on a sheet pan or cookie sheet and cover with foil. Place in the oven and cook until the rind is slightly soft or gives with a little pressure, about 30 minutes. When they are done, scrape the meat out with a fork and reserve, keeping warm.
  4. In a hot skillet, melt the butter and continue to cook until dark brown. Add the shallots and cook for 1 minutes, then add the garlic and cook till aromatic. Add the Brussels sprouts and toss in the butter and cook till a little crispy. Add the sun dried tomatoes and caper to stop the butter from cooking any further, and cook, stirring, until tender. Stir in the lemon juice and season with salt and pepper.
  5. In a large mixing bowl mix the squash, butter sauce, and serve.


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