Lemon Caper Spaghetti Squash... Who Knew?!?

Imust admit...the idea of spaghetti squash always grossed me out. Truthfully, until my most recent experimentation with squash, the idea of squash really kind of grossed me out. I have seen the light. I can't seem to get enough of squash now - and this is one of my new favorites.

1 small spaghetti squash
2 tablespoons extra-virgin olive oil 2 TBSP non-hydrogenated, vegan margarine
2 tablespoons drained capers 1
diced zucchini (green rind mostly)
1 diced red bell pepper
the juice of 1 full lemon
4 tablespoons chopped flat-leaf parsley
3 chopped Roma tomatoes
salt and pepper

Directions:Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. (Toss them out for the birds.) Rub the inside well with the olive oil, use more than 2 tablespoon if you need to. Put the squash cut side down on a pan (cookie or pizza, whatever you have) and cover with foil. You don't have to make a tight seal but you don't want it too loose. Bake the squash until the squash "flesh" (sorry to use the "f" word) is done and can be easily scrapped out with a fork, about 40-45 minutes. Scrape out the spaghetti strings and put them aside.

Melt the margarine in a large pan and add the zucchini, bell pepper and capers, cooking them until they're tender. Stir in the lemon juice, parsley and season with salt and pepper. Once the mixture is to taste, mix in the squash and tomatoes. Once completed, place in the refrigerator for up to one hour and enjoy!!

I think that this dish is best served cold, but that is your choice.