If you have stumbled across this page, welcome to my Paleo Journey Blog . I am a health and fitness enthusiast who in NO way is an expert in nutrition or health science. I do, however, LOVE to eat and am happy to share the good, bad, and ugly of my expirimenting through the jungle of Paleo cooking. Please let me know what you think of the recipes posted by adding a rating in the comments section and feel free to send in new recipes through email.

Sunday, December 4, 2011

Spicy Spaghetti Squash

Tonights recipe is a two for one special, Spicy Spaghetti Squash and Paleo Lasagna.  My friend Bhairavi turned me on to this Spicy Spaghetti Sauce recipe a couple of months ago and the whole family loves it.  You can spice it up or down depending on how heavy you go with the red pepper flakes. I actually simmer the sauce all day long in the crockpot and served it up with spaghetti squash for me and noodles for the rest of the family.

Spicy Spaghetti Squash
     1 small spaghetti squash, halved and seeded

  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 green onions, minced
  • 12 ounces ground white meat turkey or lean ground beef
  • 2 cups crushed tomatoes
  • 2 tablespoons red wine
  • 2 teaspoons capers
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside. (I microwave the squash according to the directions on the sticker)
  3. Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the meat and cook for 4 minutes. Add the tomatoes and wine and bring to a boil, lower the heat and simmer for 20 minutes.
  4. Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, reheat it in the microwave, covered for 2 to 3 minutes. Top the squash with the sauce and serve. 

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