Paleo Spaghetti Squash with Capers, Onions, and Bell Peppers
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.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 10 mins
- Cook: 50 mins
- Yields: 4
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.
