Spaghetti squash is available in grocery stores in late fall and winter. They are yellow and vary in size. You will need one about 4 to 5 inches in diameter and about 8 to 10 inches long. First cut the squash in half lengthwise and scrape out the seeds with a large spoon. Coat with olive oil and season with salt and pepper. Bake with inside down in a 400 degree oven about 45 minutes, until the squash is shrunken and browned. This is the squash after baking in the oven and in the process of shredding into spaghetti, using a pair of forks. It should shred easily into spaghetti with a pair of forks. If not then bake it some more.

This is the sauce for the spaghetti, a lemon-caper-tomato-bell pepper-margarine sauce. Sauté the chopped peppers and capers in olive oil. Then add the lemon juice, corn oil margarine, and chopped tomato flesh. Tomato flesh is made by cutting the  tomatoes in quarters and removing the seeds. The skin can also be removed. There also seems to be some chopped egg plant in the sauce. It would go in with the peppers.

Margaret liked the taste of the result.