Creamy Spaghetti Squash Vegetarian Pasta

You won’t believe this recipe is dairy-free. The creamy sauce makes everyone want to go for seconds.

Ingredients

Serves 4

1 medium spaghetti squash, cut in half lengthwise

2 tablespoons olive oil

1 clove garlic, minced

1 (14-ounce) can light coconut milk

1⁄2 (7-ounce) can full fat coconut milk

1⁄4 cup drained capers

Juice of 3 medium lemons

1 tablespoon fresh chopped dill

Salt and freshly ground black pepper to taste

Make It with Chicken

Make it a chicken pasta by adding grilled chicken or pan-seared chicken to this dish.

1. Place the squash in a large pot and fill with plenty of water to cover the entire squash.
2. Boil for 35 minutes or until the squash is fully cooked. Using a fork, remove the squash meat and set aside.
3. In a large pan, heat the oil over medium heat. Add the garlic and cook for 1 minute.
4. Add the coconut milks, capers, lemon juice, dill, salt, and pepper. Stir the sauce for 2 minutes or until it begins to bubble.
5. Add the squash to the sauce and toss with the heat still on. Serve hot.