Spaghetti Squash in Lemon Caper Sauce
Give pasta night a tasty makeover with Spaghetti Squash in Lemon Caper Sauce! In this dish, healthy spaghetti squash is roasted and then drenched in a brightly flavored lemon sauce. It's a great dinner dish for cold winter evenings.
Ingredients
- 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
- ¼ cup lemon juice
Instructions
- Preheat the oven to 400 degrees F.
- Cut the squash in ½ 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.