Grain Free Caponata Pasta

Spaghetti Squash Roasted Pepper

Grain Free Caponata Pasta


1 medium spaghetti squash

1 12 oz. jar of artichoke hearts, rinsed and drained

1 12oz jar or roasted red bell peppers, rinsed and drained

1 5.8 oz. jar of pitted kalamata olives, rinsed and drained

4 medium garlic cloves, chopped

1 jar Italian tuna in olive oil (“Tonnino”)

1/4 cup raisins

3 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil


Preheat oven to 375. Season cut squash halves with olive oil, salt and pepper. In a baking sheet, roast cut side up for 35-40 minutes. Using a fork, scrape the strands of squash out and set aside.


  1. In a food processor, combine artichokes, bell peppers, olives and garlic. Blend until chopped but still slightly chunky.
  2. In a medium sauté pan, over medium heat, add 1 tablespoon olive oil. Add artichoke pepper mixture, raisins, mix well and cook until heated through
  3. Break up the tuna filets in olive oil and add to mixture in pan. Combine well.
  4. Add balsamic vinegar and olive oil.
  5. Remove from heat and toss well with cooked spaghetti squash.
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