This is a great simple way to make use of one of my favorite, most interactive vegetables... spaghetti squash. Yes, that's right, for those of you who are not familiar, there is a delicious squash that looks a lot like angel hair spaghetti when you scrape it out of its shell (see the "noodles" in the picture below). You can eat spaghetti squash any way you would other squashes (similar in flavor to acorn) or... anyway you would eat spaghetti. Wild! I know. This dish really could be inspired by either, but ends up looking and tasting much like a pasta salad of sorts. Check it out and feel free to change it up by adding whatever fresh veggies or pickled pantry delights you have around.
-2 medium spaghetti squash
-juice and and zest of 1 1/2 lemons
-1 red pepper, chopped
-2 oz capers (1/2 a 4-oz jar)
-fresh herbs, chopped (I used chives, garlic chives, parsley, and basil)
-> Preheat oven to 400 degrees. Cut your squashes in half and scrape out seeds. Rub them with a little olive oil and then put them in the oven in a baking dish for about 20 minutes or until they are fork-tender. Remove and allow to cool until you can handle them easily. Use a fork to scrape out the "noodles," or squash strands; scraping "against the grain" works best.
Toss the squash with lemon juice and zest and then add as much Parmesan as you prefer (around 1/4 cup). Add chopped peppers, capers, and fresh herbs. Season to taste with salt and pepper. Serve at room temperature or chilled. You will have a lot of (pleasantly, I hope,) surprised dinner guests after they take their first bite...