top of page

Piccata Spaghetti Squash

Capers, butter and lemon harmonize so well together. And when used over spaghetti squash you can enjoy those flavors while keeping the dish on the lighter side.


2 Spaghetti Squash

3-4 garlic cloves minced

1/2 cup of capers

1/3 cup of butter

Juice from 2-3 lemons

1/4 cup of Nutritional Yeast

2-3 tbl of Follow Your Heart Parmesan Shreds

Gardein Fish-less Filets

Garlic salt and pepper

Olive oil

Chopped Parsley for garnish


Prepare your spaghetti squash (directions at the bottom of page)

Set aside

Cook filets according to directions

While they are baking make your sauce

In a large sauce pan add a little olive oil

Add in your garlic

Cook over medium high heat for 2-3 minutes

Add in your butter

Cook down for 3-5 minutes

Add in your capers and lemon juice

Cook down for an additional 5 mintues

Stir in your nutritional Yeast

Season with salt and pepper

Spaghetti your suash

Add to sauce and mix well

Sprinkle in your Parmesan, reserve a little for garnish

Plate your spaghetti

When filets are done remove from oven and cool 2-3 minutes

Cut into bite size pieces

Top with your spaghetti with cut filets

Sprinkle with Parmesan and Parsley for garnish

Spaghetti Squash Directions

Preheat oven to 425

Cut squash in half

Remove seeds

brush the insides with a little olive oil, feel free to omit

Place down on prepared baking sheet

Bake in preheated oven for 45 minutes to an hour

Remove and let cool slightly


Recent Posts

See All
bottom of page