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Spaghetti squash with red bell peppers, cauliflower, brown butter, parsley, garlic, and meyer lemon.
Cook the spaghetti squash like you normally would (cut side down for 20-30 minutes, scrape it out with a fork, set aside). Black the cauliflower and set it aside. In a skillet melt some butter with some salt and let it get hit and watch it closely as it browns. If you wanted you could use a lot of butter, but if you want, you can do half olive oil and half butter, just make sure you brown the butter before you add the olive oil. Once the butter is browned, drop in the juice of one lemon, the bell pepper, the parsley, the garlic, the squash, and the cauliflower and saute until the bell peppers are cooked.
That’s it! I adapted this from a recipe I found posted by the chef of Red Cat in NYC, which is here, and is almost exactly the same. Looked it up and just realized I forgot the capers when I made this, which would probably have been really good on it. I added capers to it halfway through eating, so I can confirm this.
