I have had this giant spaghetti squash in my fridge for almost three weeks because I was unsure what I wanted to do with it. I found this recipe for Lemon Caper Spaghetti Squash and thought it looked interesting. Now, generally I am not a fan of capers but I knew there were some in my fridge from another recipe I made a while back and thought maybe they would grow on me. As I was cooking this recipe I assumed I would not like it since it had an unusual smell (this may be my pregnancy nose which seems to pick up on scents that no one else can detect) but now I am eating it while I type this and I think it is pretty darned good. I made a few changes and I did not exactly measure so who knows if I can ever recreate this:
-I used a giant spaghetti squash so I increased the other ingredients to almost double, except the margarine....1/4 cup is enough, maybe even too much. I bet a little broth would have worked.
-I added 1/2 of a chopped onion along with the red pepper
-I thought adding zucchini squash to another squash was just odd so I threw in some frozen peas (about 1/4-1/2 cup) instead
-I used basil instead of parsley since that was what I had around
-I used the juice of just one lemon
This is definitely a uniquely flavored, unexpected dish and I think I will go get me some more considering that spaghetti squash has only 42 calories per cup (I will just ignore the olive oil and margarine I used, ok?) :-)
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