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+ servings
plate of squash square

Spaghetti Squash in Lemon Caper Sauce

Course Main Course
Cuisine American
Keyword Spaghetti Squash
Prep Time 10 minutes
Cook Time 30 minutes
Yields 4 servings
Calories 234 kcal
Author Dianne


  • 1 medium-sized spaghetti squash
  • 2 teaspoons neutral oil divided
  • Sea salt
  • Pepper
  • 1 medium onion diced
  • 5 garlic cloves thinly sliced
  • 1 14-ounce can diced tomatoes drained
  • 1 medium-sized bunch kale finely chopped
  • 1 cup vegetable stock
  • ½ cup dry white wine
  • 1 15-ounce can chickpeas drained and rinsed
  • 2 tablespoons capers drained
  • 1/4 cup lemon juice


  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in 1/2 lengthwise and scoop out all seeds. Rub the inside with 1 teaspoon of oil and season with salt and pepper.

  3. Place the squash cut-side down in a roasting pan with a small amount of water. Place in the oven and cook until the rind is slightly soft, about 30 minutes.
  4. While the squash is roasting, cook the onion in the remaining oil in a large pan over medium-high heat for about five minutes, until the onion turns translucent. Add the garlic and cook for another minute or two.

  5. Add the stock and wine, bring to a boil then reduce to a simmer. Allow the mixture to simmer for about 5 minutes, or until it reduces slightly.

  6. Add the tomatoes, kale, capers, and chickpeas and cook for about 5 more minutes, until heated throughout. Remove from heat and stir in the lemon juice.

  7. Once the squash is done cooking, scrape the "spaghetti" out of the rind with a large fork, and place in a large bowl. Toss in the vegetable mixture.

  8. Season with salt and pepper to taste and divide among four plates. Top with any sauce that’s left in the bowl. Serve hot.