Ingredients

• 1 spaghetti squash (about 3 pounds)
• 8 pork scallopini or thin cutlets (about 11/4 pounds)
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 21/2 tablespoons unsalted butter
• 1 tablespoon capers, drained
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 cup low-sodium chicken broth
• 1/2 cup chopped fresh parsley and/or chives
• 1 pint grape or cherry tomatoes

Instructions

1. Preheat the oven to 250 degrees F. Cut the squash in half lengthwise, then halve each piece crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water. Cover tightly with plastic wrap and microwave until just tender, 12 to 15 minutes. Uncover and let cool slightly.
2. Meanwhile, season the pork with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Working in two batches, add the pork and cook until browned and cooked through, about 2 minutes per side. Remove to a baking sheet and keep warm in the oven.
3. Melt the butter in the same skillet over medium heat. Add the capers and cook until sizzling, 1 minute. Add the wine and lemon juice. Increase the heat to high and bring to a boil. Add the broth; boil until reduced by half, 2 to 3 minutes. Keep warm over low heat.
4. Drain the squash and scrape the flesh into strands with a fork; discard the skin. Season with 1/4 teaspoon salt and a few grinds of pepper. Stir the herbs into the pan sauce and transfer to a liquid measuring cup. Return the skillet to medium heat and add the tomatoes. Cook, stirring occasionally, until slightly blistered, 2 to 3 minutes. Serve the pork with the squash and tomatoes; drizzle the squash and pork with the pan sauce.
5. Photograph by Ryan Dausch