Eosinophilic Esophagitis Friendly Apple Cider Glazed Spaghetti Squash
Total time55 min
Prep time10 min
Cook time45 min
4.9(21)
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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
- 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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