AIP Friendly Apple Cider Glazed Spaghetti Squash
Roasted spaghetti squash is one of those vegetables that genuinely earns its place at the center of the plate, and this glaze takes it somewhere special. The squash goes into a hot oven until the edges turn golden and the flesh pulls into long, tender strands — then it gets tossed in a skillet with a tangy-sweet reduction of apple cider vinegar, honey, garlic, ginger, and turmeric that clings to every strand. That combination of warming spices and bright acidity is exactly the kind of flavor-forward cooking that makes an elimination-style approach feel exciting rather than limiting. Every ingredient here is clean and straightforward, with no grains, legumes, nightshades, or dairy to navigate around — just whole vegetables, good olive oil, and pantry staples that fit the protocol without any substitutions needed. Fresh thyme stirred in at the end adds an herby lift, and a handful of chopped parsley on top makes it look as good as it tastes. This recipe serves four, so it works beautifully as a weeknight side or a light main when you want something satisfying but gentle on the body.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt
- 3 cloves garlic, minced
- 3 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle evenly with the salt.
- 2
Roast the squash for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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