spaghetti squash with lemon and capers
adapted from foodnetwork.com

to cook the squash:
in a large pot (or dutch oven), cover whole squash with cold water. bring to a boil on high heat over the stove, then lower heat, cover, and allow to boil for about 30 minutes. remove squash from water and carefully cut in half lengthwise (squash will be hot! take precautions). remove seeds (there should be a bunch of seeds in its pulp in the center. don't worry about extracting each individual seed. just take out all of the pulp that the seeds are caught in. there's plenty of squash to go around even when you do it that way). then, with a fork, carefully take out spaghetti-like strands and put in a bowl.

for the sauce:

* 4 tablespoons light butter
* 1/2 shallot
* 2 cloves garlic, chopped
* 1 tablespoon capers
* 1/8 cup diced zucchini (rind portion)
* 1/8 cup diced red bell pepper
* 2 tablespoons fresh lemon juice
* 2 tablespoons fresh parsley, chopped
* 1/8 cup julienned tomato

1) in a hot skillet, melt butter. cook until nicely browned
2) add shallot and garlic. sauté about 1 minute
3) add capers, zucchini, and bell pepper. sauté until tender
4) add lemon juice, parsley, and salt and pepper to taste
5) in a bowl, combine spaghetti squash and butter sauce (either pour sauce on top or toss together gently). top with tomatoes

this looks so much like actual pasta it's almost unbelievable. the squash itself is crunchier, softer, and sweeter than spaghetti. that's why i really appreciate the inclusion of capers in this butter sauce. they provide a tangy bite to offset that (very slight) sweetness. overall, it tasted wonderful. and i thought the colors were gorgeous.