Spaghetti Squash With Lemon and Capers

FOODISTA
10Ingredients
55Minutes
550Calories

Ingredients

US|METRIC
  • 2 spaghetti squash (large)
  • 4 tablespoons extra-virgin olive oil
  • salt
  • pepper
  • 8 tablespoons sweet butter
  • 2 tablespoons capers (drained)
  • 1/4 cup red bell pepper (diced)
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons parsley leaves (chopped)
  • chili flakes
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    Directions

    1. Cut the squash in half and cook cut side down covered in foil in the oven at 400 degrees (30 - 40 minutes). Scrape the "spaghetti strands" out with a fork and set aside.
    2. Put the butter in a skillet and cook over low heat until the butter starts to brown. Add the capers and the bell peppers and cook until peppers are just tender. Add lemon juice and parsley, then toss sauce with squash.
    3. Salt and pepper and chili flakes to taste.
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    NutritionView More

    550Calories
    Sodium18% DV440mg
    Fat66% DV43g
    Protein16% DV8g
    Carbs17% DV52g
    Fiber4% DV1g
    Calories550Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat16g80%
    Trans Fat
    Cholesterol60mg20%
    Sodium440mg18%
    Potassium830mg24%
    Protein8g16%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate52g17%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A35%
    Vitamin C60%
    Calcium20%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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