Spaghetti Squash With Mushroom Caper Sauce Recipe

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Spaghetti Squash with Mushroom Caper Sauce

Club Recipes

By
@Greatchoices

Shared at our Feb 18th Curious Cuisiners meeting by Cindy Martel


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Serves:

8-10

Prep:

40 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2
small-medium spaghetti squash
1
large white onion roughly chopped
1
medium package of crimini mushrooms, sliced
4-6
large cloves of garlic, minced
1
small jar capers in brine
1
small jar artichoke hearts
1
large jar of alfredo sauce
4 oz
chèvre (goat cheese)
1 Tbsp
worcestershire sauce
1 Tbsp
fish sauce
1 tsp
dried chipolte peppers or chili peppers
1/4 tsp
freshly grated nutmeg
almond, coconut or dairy milk to dilute sauce
coconut or olive oil

Directions Step-By-Step

1
Prepare spaghetti squash, cut in half lengthwise, scoop out seeds, rub inside and out with oil. Place cut side down on baking tray lined with parchment paper. Bake at 350 degrees 40 minutes or until squash is tender to the touch. Cool. Remove squash from shell with a fork, set aside and discard shell.
2
In a skillet, heat oil and sauté onions and mushrooms until soft, Add garlic and all other ingredients except chèvre. simmer on low to combine flavors. Include brine from capers and artichokes. Dilute with milk to desired consistency.
3
Heat squash and place on serving dish. Dot squash with chèvre. Pour hot sauce all over and serve immediately. May top with parmesan cheese and parsley.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American