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We accidentally discovered this recipe when we had leftover ravigote sauce and spaghetti squash. Depending on how you portion it out, this refreshing dish can be served as a side or an entrée.
Ingredients
 spaghetti squash1 medium
about 6 pounds
 lemon zest1 tsp
 lemon2 tbsp
fresh squeezed
 onion 1/3 cup
chopped, rinsed in strainer and drained
 scallions4 pieces
trimmed and chopped
 fresh parsley 1/3 cup
chopped
 garlic3 cloves
crushed and chopped
 tomatoes3 whole
seeded and diced into 1/4-inch pieces
 capers1 tbsp
drained
 olive oil 1/4 cup
extra virgin
 salt 1/2 tsp
 black pepper 1/4 tsp

cookware

large but shallow microwave-safe container
kitchen shears
fork
microplane grater
bowl
1
Microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes during the cooking cycle so that it cooks evenly. The surface will be slightly soft when it's fully cooked.
2
While the squash cools, prepare the ravigote sauce by combining the remaining ingredients in a bowl.
3
Once the squash is cool enough to handle, cut it at the equator. (You get longer strands this way.) Snip out the webby center housing the seeds and discard. Scrape the inside of the squash with a fork. This will produce spaghetti-like strands.
4
If the outer layer of squash doesn't yield its flesh, microwave the squash halves again for another 5 minutes, then scrape out the rest of it.
5
To serve, transfer the spaghetti squash to each plate and top with ravigote sauce, juices and all.