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Recipe: Paleo Spaghetti Squash with Capers, Onions, and Bell Peppers

Spaghetti squash is a superhero!

By day, it’s an unassuming yellow gourd in the vegetable aisle. But by dinnertime, it transforms into a pasta stand-in that tastes so great, you’ll wonder why you ever opted for gluten and carb crashes!

Don’t let the longer cook time on this versatile Paleo recipe scare you off. For most of it, the squash is just baking in the oven, leaving you plenty of time to get the rest of your meal together. (Or enjoy a glass of wine…)

One final note: if you’re new to caper berries, don’t skip them. They bring a great salty, tangy punch to the finished recipe.

Paleo Spaghetti Squash with Capers, Onions, and Bell Peppers joins Paleo Lemon and Herb Broiled Sole; Paleo Steamed Broccoli with Garlic Oil Drizzle; and the Perfect Paleo Smoothie in our Perfect Paleo menu.

Paleo Spaghetti Squash with Capers, Onions, and Bell Peppers

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August 25, 2017

Spaghetti squash is the perfect swap for traditional pasta! You trade the gluten and empty carbs for great fiber and vitamins, plus delicious taste.

  • Prep: 10 mins
  • Cook: 50 mins
  • Yields: 4

Ingredients

2 tbsp olive oil

1 spaghetti squash, halved lengthwise and seeded

1 large onion, thinly sliced

1 tsp chopped fresh thyme

1 medium red bell pepper, thinly sliced

1 tbsp drained capers

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

Directions

1Preheat the oven to 350°F. Lightly dampen a paper towel with a small amount of olive oil and wipe a rimmed baking sheet with it.

2Place the squash, cut-sides down, on the prepared baking sheet. Prick all over with the tip of a knife. Bake until very tender, 28 to 30 minutes.

3Remove from the oven and let cool for 5 minutes. Turn the squash over and using the tines of a fork, scrape out the flesh - it will come out in long, thin, spaghetti-like strands.

4Heat the 2 tablespoons of oil in a large skillet over medium-high heat.

5Add the onion and thyme; cook, stirring occasionally, until softened and starting to brown, 6 to 7 minutes. Add the bell pepper until tender, 4 minutes.

6Add the capers and cook for 1 minute. Stir in the squash and cook, tossing, until hot and well mixed, 1 to 2 minutes.

7Remove from heat and season with salt and pepper.

Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

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Nutrition Facts

Calories130
Sodium410 mg
Protein2 g
Sugar5 g
Total Fat8 g
Saturated Fat1 g
Total Carbohydrates15 g
Dietary Fiber4 g

Thanks so much for reading this post! If you’re interested in finding out more about how to dial in your diet and health, please check out my online programs. They’re science-based and have already helped thousands of people feel better fast and lose the weight.

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