Lemon Caper Spaghetti Squash

Directions

1. 1
   Carefully cut the squash in half lengthwise across the stem.
2. 2
   Using a spoon, scrape out the seeds and the fibrous strings attached to them (be careful not to scrape too much, as the edible flesh of the squash scrapes out easily).
3. 3
   Pour 1/4 cup water into a microwave-safe dish and place the squash, cut sides up, in the dish.
4. 4
   Cover the dish with a microwave-safe plate or tightly with microwave-safe plastic wrap, cutting a small slit in the plastic wrap to vent.
5. 5
   Cook on high for 10 to 12 minutes, or until the squash is cooked through and tender.
6. 6
   Let it stand, covered, for 5 minutes.
7. 7
   Using a fork, carefully (the squash will be hot) remove the strands (flesh) of the squash into a medium glass or plastic serving bowl.
8. 8
   Discard the rinds.
9. 9
   Add the olive oil, butter, and lemon juice and gently mix the ingredients well to combine.
10. 10
    Stir in the capers and parsley.
11. 11
    Season with salt and pepper.
12. 12
    Serve immediately.
13. 13
    Follow the microwave instructions, but instead of microwaving the scraped-out squash halves, bake them as follows: Preheat the oven to 375F.
14. 14
    Then line a medium baking sheet with foil and lightly mist it with spray.
15. 15
    Place the halves, cut sides down, on the prepared baking sheet.
16. 16
    Bake until tender enough that a knife can be easily inserted into the flesh, 40 to 45 minutes.
17. 17
    Flip the halves over so the cut sides are up.
18. 18
    Let them cool about 5 minutes.
19. 19
    Each (about 1-cup) serving has:
20. 20
    Calories: 86
21. 21
    Protein: 2g
22. 22
    Carbohydrates: 16g
23. 23
    Fat: 3g
24. 24
    Saturated Fat: <1g
25. 25
    Cholesterol: 1mg
26. 26
    Trace Fiber
27. 27
    Sodium: 110mg