1 large spaghetti squash (or 1-1/2 lb pasta)
2 Tbsp extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp black pepper
6 Tbsp unsalted butter
2 Tbsp capers, drained
1 zucchini, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 orange or yellow bell pepper, seeded and diced
1/4 cup fresh lemon juice
1/4 cup chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper, to taste
1 small tomato, seeded and chopped
Grated Parmigiano-Reggiano, asiago or ricotta salata cheese, 1/4 cup or more, to taste
Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Rub the squash inside and out with the oil, and place cut side down on a rimmed baking sheet. Cover with aluminum foil, and bake for 45 minutes or until the rind is slightly soft and yields to the touch. With a fork, scrape out the flesh into an ovenproof bowl. It will look like spaghetti. (Can be done ahead and reheated in a microwave.)
If you are making this dish with pasta, prepare the pasta according to package directions. Drain, and set aside.
Heat a large sauté pan over medium-high heat, and melt the butter. Brown the butter carefully until it turns dark brown in color, but is not burned. Add the capers, zucchini, and bell peppers, and stir quickly to stop the butter from cooking any further. Remove from the heat when warmed through. Add lemon juice, parsley , and coarse salt and pepper to taste.
In a large serving bowl or platter, combine the squash or pasta, butter sauce, and diced tomato. Sprinkle with cheese and serve hot.