Spaghetti Squash à la Red Cat

 Spaghetti squash can be roasted, boiled, steamed or microwaved and is a wonderful substitute for pasta. Like pasta, you can do just about anything with it; toss it with peas and pancetta, add butter and  Parmesan cheese or serve it with a marinara sauce.This recipe is delicious on its own or served as a side dish with fish or poultry.            

       

                                                Spaghetti Squash à la Red Cat 

                                                               Adapted from

                                                                The Red Cat

                                                                  Cookbook 

                                               Jim Bradley & Andrew Friedman

                               

Ingredients:
2 large spaghetti squash, about
   2 pounds each
4 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
8 tablespoons (1 stick) butter
2 tablespoons drained capers
Skin of 1/2 small zucchini, removed in strips
   with a vegetable peeler and diced (1/4 cup)
1/4 cup diced red bell pepper
1/3 cup lemon juice
1/4 cup sliced parsley
1 small plum tomato, peeled, seeded, and diced

Preheat oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out all of the seeds. Rub the squash inside and out with 3 tablespoons of the oil and season with salt and pepper.

Put the squash, cut side down, on a cookie sheet and cover with foil. Roast until the rind is slightly soft, or gives with little pressure, approximately 20 minutes.

Remove the squash from the oven, uncover, and set aside for a few minutes. As soon as they are cool enough to handle, scrape the meat out with a fork, gathering in a bowl and keeping it warm. 

Heat a wide, heavy bottomed saute pan over medium- high heat. Melt the butter and cook until it turns brown, approximately 5 minutes. Add the capers, zucchini, and bell pepper to stop the cooking.  Stir in the lemon juice, the remain tablespoon of extra-virgin olive oil, and the parsley, and season with salt and pepper.

In a large mixing bowl, toss the squash with the butter sauce and diced tomato. Serve.

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