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.
Ingredients:
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
Directions:
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