To roast spaghetti squash: Preheat the oven to 400°. Pierce the squash all around with a sharp knife. Place the squash on a roasting pan and roast for 1 hour, or until the squash is fork-tender. Remove the squash and set aside to cool.
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the onion, garlic, jalapeño, bell pepper, salt, black pepper and capers; cook and stir for 5 minutes, or until the onion has softened.
When the squash is cool enough to handle, with a sharp knife, slice it in half crosswise. With tongs, remove the seeds and pulp and discard. With a fork, separate the “meat” of the squash in spaghetti-like strands. Add the spaghetti squash to the skillet mixture. Add remaining ingredients except basil and lemon wedges and cook for 5 to 10 minutes, or until heated through.
Sprinkle with basil. Serve with lemon wedges, if desired.
To roast spaghetti squash: Preheat the oven to 400°. Pierce the squash all around with a sharp knife. Place the squash on a roasting pan and roast for 1 hour, or until the squash is fork-tender. Remove the squash and set aside to cool.
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the onion, garlic, jalapeño, bell pepper, salt, black pepper and capers; cook and stir for 5 minutes, or until the onion has softened.
When the squash is cool enough to handle, with a sharp knife, slice it in half crosswise. With tongs, remove the seeds and pulp and discard. With a fork, separate the “meat” of the squash in spaghetti-like strands. Add the spaghetti squash to the skillet mixture. Add remaining ingredients except basil and lemon wedges and cook for 5 to 10 minutes, or until heated through.
Sprinkle with basil. Serve with lemon wedges, if desired.
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