Spaghetti Squash with Mushroom Caper Sauce

Spaghetti Squash With Mushroom Caper Sauce

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Club Recipes


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


☆☆☆☆☆ 0 votes

40 Min
30 Min
Stove Top


  • 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

How to Make Spaghetti Squash with Mushroom Caper Sauce


  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.

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About Spaghetti Squash with Mushroom Caper Sauce

Main Ingredient: Vegetable
Regional Style: American

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