Adapted from Kitchen Playdates, a children's cookbook. Serves 4; can be doubled.
Ingredients
1 large spaghetti squash
2-1/2 Tbsp extra virgin olive oil, divided
1 Tbsp capers, drained
1 tsp minced garlic
1 zucchini, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 orange bell pepper, seeded and diced
Juice of 1/2 lemon
1/4 cup chopped fresh flat-leaf parsley
1 small tomato, seeded and chopped
Sea salt and freshly ground black pepper, to taste
Grated Parmigiano-Reggiano or asiago cheese, 1/4 cup or more, to taste
Directions
Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds, leaving half an inch margin all the way around. Rub the squash inside and out with 1 tablespoon of olive 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.
While the squash is baking, make the vegetable topping.
Heat a large nonstick frying pan over medium-high heat, and add the remaining olive oil. Add the capers, garlic, zucchini, and bell peppers, and sauté for 3-4 minutes, until the vegetables are softened slightly. Add lemon juice, parsley, chopped tomato, and salt and pepper to taste. Sauté briefly, 1 minute, just to warm the tomato and lemon juice.
Fill each half of the spaghetti squash with half of the vegetable mixture.
Sprinkle with cheese (optional) and serve hot.