Lemon Butter Spaghetti Squash

Lemon Butter Spaghetti Squash, a light and refreshing tasty twist on pasta favorites.  Need to avoid pasta? Curious about Spaghetti Squash and need to ease into it? Or just like lemon buttery things?  Look no further.  Check out this great veggie recipe below…

Ingredients

• 2 Spaghetti Squash
• Organic Vegetarian Vegetable Stock
• 4 TBSP Extra Virgin Olive Oil
• Sea Salt & Pepper (Use grinder if available)
• 8 TBSP Sweet Butter (alkaline homemade butter in pH Miracle for Weight Loss Book)
• 2 TBSP Capers, drained (optional-no nutritional value)
• 1 Chopped Organic Zucchini
• 4 Sliced Organic Sweet Peppers <or> 1 Sliced Organic Red Bell Pepper
• 1/4 c minced Garlic
• 1/4-1/2 c Fresh Organic Lemon Juice (to taste)
• 1 TBSP Fresh minced Basil (to taste)
• 1 TBSP Fresh minced Oregano (to taste)
• 1 TSP Fresh minced Thyme (to taste)

Directions

1. Preheat Oven to 400 degrees F.
2. Cut Squash in half.  Rub inside and out with EVO, Salt, and Pepper.
3. Place Squash cut side down in pan and pour 1/2 inch Vegetable Stock and 1-2 TBSP Garlic in pan with Squash.
4. Cover with foil and cook for 45 min.
5. Turn over Squash and recover and cook for an additional 15 min.
6. When Squash is cool enough to handle, remove the seeds and discard them.  Using a fork scrape out all the squash up to the skin and set it in a bowl on the side.  Use a fork and you will notice it comes out looking like spaghetti pasta.
7. In a skillet heat butter and remaining Garlic until brown.  (Give yourself time…don’t overheat and rush it…you want the butter slightly brown too)
8. Add Zucchini, Pepper, and half of the capers and simmer till tender (not mushy).
9. Stir in Herbs, remaining Capers, Lemon juice, and Squash.  Mix well and season with salt and pepper.  Serve warm.

Chef Recommended Options:

Add Chicken or Quorn Chicken Bites, separately pan fried with salt, pepper, paprika, garlic powder, and other desired seasonings that will go well with lemon butter flavors.