Lemon Caper Spaghetti Squash Recipe

Lemon Caper Spaghetti Squash Recipe
Heather Nicholds, C.H.N.

This is an excellent way to get some squash in your diet in a bit of a different way. Using generous amounts of parsley combined with this delicious lemon caper sauce gives it a healthy and fresh kick.

I like making recipes that use raw ingredients for their full nutritional power, but this sauce would also be beautiful with roasted garlic.

Lemon Caper Spaghetti Squash Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 3 large servings

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  • 1 spaghetti squash, halved and roasted
  • 1 lemon, zested and juiced
  • 1 handful of parsley, chopped
  • 2 Tbsp capers
  • 1 Tbsp olive oil
  • 1 green onion, chopped
  • 2 cloves garlic, minced
  • 10 sundried tomatoes, soaked and chopped
  • 1-2 tsp sea salt
  • Toasted pumpkin seeds, garnish


  1. Cut your spaghetti squash in half lengthwise, poke some holes in the flesh, then rub with a small amount of olive oil and then a sprinkle of sea salt. Place the halves face up on a baking dish and put in the oven at 350 degrees F for about 30 minutes.
  2. While the squash is roasting, put the rest of the ingredients in a bowl and whisk to combine. If you like, you can put this in a food processor for a few seconds to make more of a paste.
  3. Once the squash is finished, scoop the flesh into a bowl and get it separated into strands. Toss with the sauce, and serve topped with some toasted pumpkin seeds.



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