Flavorful Fridays: Spaghetti Squash

Large, oval-shaped and yellow in color, Spaghetti Squash derives its name from its uncanny similarity to strings of cooked spaghetti noodles. Although, the cooked squash looks quite like cooked spaghetti, it has a crunchy texture, quite unlike the al dente pasta that many of us like. Upon cutting into the squash (which I should warn you, can be quite difficult!), don’t be surprised if the smell and look and feel of the seeds and membrane remind you of cutting into a pumpkin–they are quite similar.

I found a great recipe on Food Network for Spaghetti squash, my first venture in cooking and eating this particular squash. It’s a very light and fresh dish. My husband liked it so much (I know, he liked a complete vegetable dish!) that he ranked it on the “Please make it again soon” side of the new-food-rating scale. I did, however, make a few adjustments to the recipe I found online, such as adding shrimp (I thought the added protein would be good and might make this dish slightly more filling) and more vegetables. I used half the butter the recipe called for, which was just perfect, and we added a little grated Parmesan on top. I’ve include my revised recipe below. Give it a try, and please let me know what you think of spaghetti squash!

Spaghetti Squash with Lemon and Capers

Ingredients:

• 1 large spaghetti squash
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 4 tablespoons butter
• 2 tablespoons capers, drained
• 1/2 cup diced zucchini
• 1/2 cup diced red bell pepper
• 4 tablespoons fresh lemon juice
• 4 tablespoons chopped Italian parsley leaves
• 3/4 lb. of precooked shrimp

Directions:

Preheat the oven to 400 degrees F.

Cut the squash in 1/2 lengthwise and scoop out all seeds. Rub the cut sides with oil and season with salt and pepper.

Place the squash cut side down on a cookie sheet and cover with foil. Place in the oven and cook until the inside is soft when poked with a fork, about 45 minutes. When done, scrape the meat out with a fork and reserve, keeping warm.

Over medium high heat, melt the butter in a skillet. Add the capers, zucchini, and bell pepper, and cook until tender. Stir in the lemon juice and parsley and season with salt and pepper. Add shrimp and stir occasionally for 3 minutes.

In a large bowl mix the squash, vegetables, and shrimp. Serve and enjoy!