spaghetti squash with ravigote

1 medium spaghetti squash
about 6 pounds
1 tsp lemon zest
2 tbsp lemon
fresh squeezed
1/3 cup onion
chopped, rinsed in strainer and drained
4 pieces scallions
trimmed and chopped
1/3 cup fresh parsley
3 cloves garlic
crushed and chopped
3 whole tomatoes
seeded and diced into 1/4-inch pieces
1 tbsp capers
1/4 cup olive oil
extra virgin
1/2 tsp salt
1/4 tsp black pepper
We accidentally discovered this recipe when we had leftover ravigote sauce and spaghetti squash. Depending on how you portion it out, this refreshing dish can be served as a side or an entrée.
Microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes during the cooking cycle so that it cooks evenly. The surface will be slightly soft when it's fully cooked.
While the squash cools, prepare the ravigote sauce by combining the remaining ingredients in a bowl.
Once the squash is cool enough to handle, cut it at the equator. (You get longer strands this way.) Snip out the webby center housing the seeds and discard. Scrape the inside of the squash with a fork. This will produce spaghetti-like strands.
If the outer layer of squash doesn't yield its flesh, microwave the squash halves again for another 5 minutes, then scrape out the rest of it.
To serve, transfer the spaghetti squash to each plate and top with ravigote sauce, juices and all.