1 spaghetti squash, cooked, seeded, separated into strands
4 tablespoons butter
1/2 shallot (or substitute chopped sweet onion or leeks)
2 cloves garlic, chopped
1 tablespoon capers, optional
1/8 cup diced zucchini, rind portion (or substitute yellow squash)
1/8 cup diced red bell pepper
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1/8 cup chopped tomato
In a hot skillet, melt butter and cook until lightly browned. Add shallot and garlic; sauté about 1 minute. Add capers, zucchini and bell pepper; sauté until tender. Add lemon juice, parsley, and salt and pepper to taste. In a bowl, combine spaghetti squash and butter sauce (either pour sauce on top or toss together gently). Top with tomatoes.
Serves 1 or 2.
Adapted from teamsugar.com.