Spaghetti Squash with Mushroom Caper Sauce

Spaghetti Squash With Mushroom Caper Sauce Recipe

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Club Recipes


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


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40 Min
30 Min
Stove Top


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small-medium spaghetti squash
large white onion roughly chopped
medium package of crimini mushrooms, sliced
large cloves of garlic, minced
small jar capers in brine
small jar artichoke hearts
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

How to Make Spaghetti Squash with Mushroom Caper Sauce


  • 1Prepare 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.
  • 2In 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.
  • 3Heat 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.

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About Spaghetti Squash with Mushroom Caper Sauce

Main Ingredient: Vegetable
Regional Style: American

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