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Spaghetti Squash Caponata

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Spaghetti Squash Caponata
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Main Category Exchange List
Main Ingredient Veggies
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Servings
1 cup servings
Ingredients
Main Category Exchange List
Main Ingredient Veggies
Calories 100 Calories
Secondary Category Gourmet, Lickity Split
Servings
1 cup servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat the oven to 325ºF.
  2. Cut the spaghetti squash in half lengthwise. Remove the strings and seeds.
  3. Place seasoned squash, cut side down, in a roasting pan and roast 45 minutes or until cooked through. Remove squash from the oven, flip over, and set aside to cool to room temperature.
  4. Place a medium saucepan over medium heat and add olive oil. Add bell pepper and celery, and lightly sweat for 5 minutes. Add the honey, salt, pepper and vinegar to the pan, raise the heat to high, and reduce liquid by half, about 2 minutes. Remove from the heat and set aside to cool.
  5. Using a fork, very carefully flake the squash strands out of the shells onto a cutting board. Chop squash into shorter strands and put them in a large bowl. Add the pepper-celery mixture and capers. Mix well, and adjust seasoning with more kosher salt and cracked pepper, if desired. Serve a room temperature, or store for up to one week in a sealed container in the fridge.
  6. Recipes makes approximately 5 cups.
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