Mold Detox Friendly Classic Spaghetti Squash
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil, divided
- salt and pepper, to taste
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 2 tbsp fresh parsley, chopped
- 2 tbsp grated parmesan cheese (optional)
Can be omittedgrated parmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Halve the spaghetti squash lengthwise with a chef's knife, then scoop out and discard the seeds and stringy pulp from the center of each half.
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