This is a truly delicious recipe. It requires minimal chopping and cooking. The bitter greens are perfectly offset by the sweetness of the squash and the salt of the capers creates a lovely balance for your palate. Also, it heats up very well the next day and even tastes good at room temperature.
From the book – Clean Start – Terry Walters ~ See link below recipe.
- 1 Spaghetti Squash
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons capers
- 1 1/2 cups chopped tomatoes with their juices
- 2 tablespoons chopped fresh oregano
- 1 bunch watercress
- Sea salt and freshly ground pepper
Preheat oven to 400 degrees
- Halve squash, scoop out the seeds and place facedown in a roasting dish.
- Add enough water to cover bottom of dish by about 1/2 inch and roast until soft (about 40 minutes depending on size of squash)
- Remove from oven and set aside.
- Reduce oven temperature to 250 degrees.
- When squash is cool enough to touch, hold over ovenproof serving dish and use tines of fork to scrape out flesh from top to bottom.
- Cover with foil and place in oven to keep hot.
- In large skillet over medium heat, saute onion and garlic in olive oil 3-5 minutes or until soft.
- Add capers, tomatoes and oregano and saute 2 minutes.
- Fold in watercress and allow to wilt (about 30 seconds).
- Remove from heat, season to taste with salt and pepper and serve over spaghetti squash.
I doubled the sauce the second time I made this recipe because I didn’t feel there was enough sauce. The sauce is delicious, so yummy you will want a little extra.
There is a very prevalent taste of oregano- if you think that may not sit well with your taste buds you may want to reduce the oregano a bit.
It doesn’t specify how to clean or cut up watercress. I don’t like the long stems so I did trim them and I chopped up the leaves a bit.
I prepared the sauce while it was in the oven so when it came out I did not have to put it back in the oven to keep warm.