Spaghetti with Spaghetti Squash

1 spaghetti squash
1/4 C walnut pieces
1/4 C fresh parsley, chopped
1/2 red bell pepper, chopped
8 oz. spaghetti
3-4 garlic cloves
2 T lemon juice
6 T olive oil
1/2 t salt
ground black pepper
2 T capers
1/2 C grated parmesan
2 C bread crumbs

Preheat over to 375° F. With a knife, carefully split spaghetti squash in half, and pull out the seeds. Place the squash cut side up in a roasting pan. Spoon 2 T of olive oil over the squash, and season liberally with salt and pepper. Cover each squash half with foil, and bake for 1 hour. Let cool, about 10 minutes.

While squash is cooking, cook spaghetti. Heat oil in skillet over medium heat. Add garlic, bread crumbs, and walnuts and cook until mixture is brown and toasted. Add mixture to cooked and drained spaghetti. Add spaghetti squash to spaghetti, along with parsley, lemon juice, capers, chopped red bell pepper, and 1/2 t salt. Stir in parmesan cheese, salt and pepper.

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