1 small spaghetti squash
2 tablespoons extra-virgin olive oil
1/4 cup non-hydrogenated vegan margarine
2 tablespoons drained capers
1/4 cup zucchini, diced
1/4 cup red bell pepper, diced
4 tablespoons lemon juice
4 tablespoons chopped flat-leaf parsley
salt and pepper, to taste
1/4 cup tomatoes, canned or fresh, chopped
1. Preheat oven to 400 degrees F. Cut squash in half lengthwise and scoop out the seeds. Rub the inside well with the olive oil. 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.
2. Bake the squash until the squash is done and can be easily scrapped out with a fork. It took about 30 minutes in my oven. Scrape out the spaghetti strings and put them aside where they'll stay warm.
3. Melt the margarine in a large pan or cast iron pot 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.
4. Taste the sauce to see if it's seasoned properly, then mix in the squash and tomatoes.
I pan fried floured tofu slices to serve with this and it was excellent.