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


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


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

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Nutrition Facts

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