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plate of squash square

Spaghetti Squash in Lemon Caper Sauce

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal


  • 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


  • Preheat the oven to 400 degrees F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Season with salt and pepper to taste and divide among four plates. Top with any sauce that’s left in the bowl. Serve hot.


Calories: 234kcal