GERD Friendly Coconut Cream Spaghetti Squash
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb)
- 1 tbsp coconut oil, melted
- ¼ tsp salt
For the sauce
- 1 tbsp coconut oil
- 3 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Ingredient noteFresh chives appears here only as an optional add-on, and the recipe uses just about 3/4 teaspoon per serving, which is likely fine for most people with GERD. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a baking sheet, brush with the melted coconut oil, and sprinkle with 1/4 tsp salt.
- 2
Roast the squash cut-side up for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.
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