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
Instructions
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 by Things I Made Today at https://www.thingsimadetoday.com/2013/04/30/lemon-ricotta-spaghetti-squash-with-capers/