it was 80 degrees today! can you believe it?
i was so anxious to get outside and get some sunshine on my pale, pale legs, that i ran out the door at 4:45 when my last call of the day ended early and ran straight to the capitol square with a book and my camera. so glorious. once i had my fill of iced coffee at the new alterra on the square (which, by the way, is really fantastic…i think i’ll be frequenting it quite often), i walked down to the lake to see all the other pale people emerging from their homes. the park was packed.
a nice warm day calls for a light meal, so the spaghetti squash was a good option. lots of people say that spaghetti squash is a substitute for real spaghetti, and i agree, as long as they don’t try to convince you that you’ll think you are eating pasta. because you won’t. you are obviously eating squash – delicious, flavorful squash. not pasta. which is better on a day like today.
- 2 tablespoons olive oil, divided
- 1 medium sized spaghetti squash, quartered and seeded
- ¾ cup ricotta
- juice from ½ a lemon
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon butter
- ¼ cup capers
- ¼ cup Panko crumbs
- ¼ cup sun dried tomatoes, chopped
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 400F.
- Place squash on baking sheet, skin side down, and brush with 1 tablespoon olive oil and a sprinkle of salt. Bake for 25 minutes. Let cool for a couple minutes, then use a fork to shred the squash into spaghetti. Transfer to a bowl and combine with ricotta and lemon juice.
- Heat remaining olive oil in a large pan over medium high heat. Add onions and cook until softened. Add in garlic and cook for 30 seconds, then stir in spaghetti squash and mix well. Turn heat to low.
- In a separate small pan, melt butter over medium heat. Add capers and cook until the start to blister. Add capers to spaghetti squash pan. Stir in Panko bread crumbs and sun dried tomatoes. Mix well, taste, and season with and salt and pepper.
Recipe rephotographed March 2016.
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