Spaghetti Squash with Tomato Caper Sauce

If someone asked me my favorite squash, I’d have a hard time choosing between butternut squash and spaghetti squash. I love spaghetti squash so much that once when I had a vegetable garden about ten years ago I grew spaghetti squash (I was actually a good gardener in my middle school days). The squashes grew pretty well from my memory; it seemed like a squash would never come and right before I gave up on the squash plant, squash came! The squash flowers blossomed and then I had several baby squashes in my vegetable patch. I was so excited, and I was out there watering my veggies everyday, I could have possibly drowned some of the plants…

Just for this blog, I decided to look up the nutritional info of spaghetti squash. It turns out its 40 calories per cup, has several vitamins and minerals, very good for prostate health (men eat up!), has good amount of beta carotene and potassium, and lots of other nutritional benefits. I remember during the Atkins craze, spaghetti squash went along with the craze because people substituted it for pasta noodles. I’m by no means low carb, but if I am feeling like I should have a low carb meal (aka after I’ve had a huuuuge NY bagel for breakfast laden with cream cheese) then I might have a really light supper and treat the spaghetti squash like my pasta.

This is super simple and you can mix anything you want with spaghetti squash; sometimes I just like it with butter, salt, and pepper. During the Atkins craze that I was speaking of earlier, people put Alfredo sauce on their spaghetti squash (not a fan). I really enjoy tomato based sauces on spaghetti squash, because squash is squash and can be a bit bland, and the tomato’s acidity goes perfect.

I just used what I had on hand and I encourage you to do the same. First, just preheat the oven to 350° and slice the squash in half. I just lay the two halves in a baking pan and put some water on the bottom (steam really helps) and cover with aluminum foil. The squash is done maybe after 30 minutes, but the true test is when you stick a knife in the squash and it gives no resistance.

For the sauce, I just used:
-½ onion (chopped)

-Shallot (chopped)

-2 TB capers (I think this absolutely makes the sauce)

-3 cloves garlic (minced)

-28 oz can whole peeled tomatoes (favorite brand is San Marzano, more expensive but worth it!)

-pinch of crushed red pepper

-salt and black pepper

-Optional: chopped basil, parmesan cheese

Caramelize onions and shallot in olive oil over med-low heat until translucent. Add the capers and garlic. Chop up the tomatoes (I just squeezed tomatoes with my hands, but be careful juice can squirt all over kitchen and you). Add the chopped tomatoes and all the remaining juice in can. Reduce mixture until there is almost no moisture left. Add salt, pepper, and crushed red pepper. I added chopped basil on top because I had it on hand.

Spaghetti Squash topped with Tomato Caper Sauce