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.
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.
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