Paleo Spaghetti Squash with Creamy Pepper Sauce

My return to blogging was briefly interrupted by a head injury and a stitched up laceration. I was hoping to blog about delicious fish I caught with my father yesterday while enjoying the last bit of warm weather at the Jersey Shore, but the wind slammed the truck’s tailgate down onto my head and it cut our trip short. After a gushing head wound, trip to the ER, and a handful of stitches (decided against staples due to scarring so close to my hairline) it is time for some comfort food from what I had around the house! I have a whole bunch of peppers left over from turning down the garden, so pepper sauce it is!



1 spaghetti squash
5 sweet peppers – I used 1 bell and 4 red Italian roasters
2 Serrano peppers
1 small onion
3 cloves garlic
1 tsp. basil
1/2 cup almond milk
Salt, pepper, and olive oil

1. Preheat oven to 450 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle inside with olive oil and season with salt an pepper and place face down on a baking pan lined with aluminum foil. Bake for 35-45 minutes until done.
2. While the squash is cooking, wash peppers and char directly on stove flame (see picture above). Be sure to carefully watch them and turn them as they sizzle and pop.
3. Allow peppers to cool, cut off tops and scoop out seeds (leave the Serrano seeds in for extra spice). Roughly chop and put to the side.
4. In a large frying pan, sauté roughly chopped onions and garlic in a drizzle of olive oil over medium heat until onions are browned and transparent. Add peppers, basil, and season with salt and pepper. Allow to sauté over low heat for 15 minutes.
5. In a food processor, purée pepper and onion mixture. Transfer to a sauce pan, add milk, and allow to simmer while stirring occasionally until squash is done.
6. When squash is done, carefully remove “spaghetti” with a fork. Plate and top with pepper sauce!

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