Spaghetti Squash With Garlic, Oil and Capers

Spaghetti squash may look strange, but it's really delicious and perfect for the low carb crowd. This recipe would work just as well over regular pasta. I actually crave this sometimes... including the squash!

Ingredients:

One spaghetti squash

3 cloves garlic, sliced thinly

Oil

3 teaspoons capers

1/2 a cup fresh parsley, chopped

Fresh grated parmesan cheese to taste

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. With a large chef's knife, split the spaghetti squash in half longways (the same way you'd slice an orange if you planned to juice it). Place both halves of the spaghetti squash face-down in a baking pan. Cook for about 40 minutes or until you're able to pierce the outside skin of the squash with a fork.

Remove spaghetti squash from oven and let cool. If you're not ready to eat it yet, you can bag it up and refrigerate it until it's time to prepare the rest of your meal.

Once the squash has cooled, use a fork to scrape the insides of the squash into a bowl. It will come out in strands, similar to spaghetti but with a squashy texture. Set the bowl of squash aside.

In a large frying pan, sautee the garlic and oil. Add the spaghetti squash, stirring around until it's completely coated with oil and the garlic is mixed in nicely. Add the capers and continue to move around the pan. Season with salt and pepper to taste. Cover with a lid and cook until heated through, maybe 5 minutes. Remove from the pan and place in a serving bowl. Add the chopped parsley and grate the fresh parmesan cheese over the top.

Serve with more grated cheese, as an interesting and good-for-you side dish.

Submitted by: Dina Giolitto, http://wordfeeder.com

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