Capers & Squash Fusion
Dive into a harmonious blend of delicate spaghetti squash and tangy capers, livened up with a medley of flavors. This savory dish is a true delight for your taste buds, with the perfect balance of textures and aromas. Get ready for a unique culinary experience that will leave you craving more!
ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons capers, drained
- 1 cup cherry tomatoes, halved
- ¼ cup black olives, sliced
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
steps
- 1.
Preheat oven to 400°F (200°C).
- 2.
Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves on a baking sheet, cut side up, and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 40-45 minutes, or until the squash is tender and easily shreds into "spaghetti" strands.
- 3.
Meanwhile, in a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until they become translucent and fragrant.
- 4.
Stir in the tomato paste, dried oregano, and red pepper flakes. Cook for another 2 minutes.
- 5.
Add the capers, cherry tomatoes, and black olives to the skillet. Stir well to combine all the flavors.
- 6.
Using a fork, scrape out the spaghetti squash strands and transfer to the skillet. Gently toss everything together until the squash is evenly coated with the caper-tomato mixture.
- 7.
Cook for an additional 3-4 minutes to slightly warm the spaghetti squash.
- 8.
Remove from heat and sprinkle with grated Parmesan cheese.
- 9.
Serve the Capers & Squash Fusion warm, garnished with fresh basil leaves.
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