Pork scallopini with spaghetti squash

Ingredients:

• 1 spaghetti squash (about 1.4 kg)
• 8 pork scalopini or thin natural pork cutlets (approximately 600 g)
• Salt and freshly ground black pepper
• 1 tbsp. l. olive oil
• 2.5 tbsp (75 g) butter
• 1 tbsp capers, without marinade
• 1/2 cup dry white wine
• Juice of 1 lemon
• 1/2 cup unsalted chicken broth
• 1/2 cup finely chopped fresh parsley and/or green onions
• 500 ml. cherry tomatoes

Preparation:

1. Preheat oven to 120°C. Cut the pumpkin in half lengthwise, then cut each half in half crosswise; remove the seeds. Transfer to a large glass bowl and add 1/4 cup water.
   
   Cover with a thin layer of plastic wrap and microwave for 12-15 minutes, until the pumpkin is tender. Remove the wrap and let cool slightly.
2. Meanwhile, season the meat with salt and pepper. Heat a large nonstick skillet over medium-high heat, then add the olive oil. Fry the patties until golden brown, about 2 minutes per side. Transfer to a baking sheet and place in the oven to keep warm.
3. In the same pan, melt the butter. Add the capers and cook for one minute. Pour in the wine and lemon juice. Increase the heat and bring the mixture to a boil. Add the chicken broth and reduce the liquid by half over high heat for another 2-3 minutes. Let it simmer over low heat.
4. Drain and scrape out the squash flesh with a fork; discard the skin. Season the resulting "spaghetti" with 1/4 teaspoon of salt and a couple of pinches of pepper. Add the herbs to the sauce, mix thoroughly, and pour into a measuring cup. Return the pan to medium heat and add the cherry tomatoes. Cook, stirring occasionally, for 2-3 minutes. Serve the pork cutlets with the spaghetti squash and tomatoes; drizzle the prepared sauce over the portions before serving.