Ingredients
1 spaghetti squash
2 T. extra virgin olive oil
3 small cloves garlic, minced
2 T. capers, drained and rinsed
1/4 c. parmesan cheese
Salt
1/2 t. pepper
1 T. basil, chopped
Preparation
Prick spaghetti squash and place in a covered microwaveable dish. Microwave 6-8 minutes or until soft. Let cool and cut in two. Remove seeds. Use a fork and pull squash from peels.
Heat olive oil in a sauté pan. Saute garlic until soft (about 1 minute). Add squash and capers and stir. Season with salt and pepper. Heat for 1-2 minutes more. Add cheese and basil. Remove from heat and serve.
