Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash
  • spaghetti (I use wheat)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (or so)
  • 2 tablespoons capers
  • 3-4 medium tomatoes
  • 1 cup stock (I use chicken, but veg is perfectly fine, too)
  • salt and pepper to taste

Instruction

  • Roast the squash for about an hour at 375 degrees (halved and seeds removed, or you can do it whole, piercing holes in it all over).
  • Cook pasta al dente.
  • Saute garlic in olive oil, just a couple of minutes.
  • Toss the pasta and oil/garlic. Add shredded squash, tomatoes, capers and chicken stock. Adjust proportions depending on how big the squash is.
  • Heat on stovetop until pasta absorbs liquid, add salt and pepper to taste. Drizzle a bit of olive oil. Add grated cheese, if you like.