Low Histamine 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
- 1 tsp fresh ginger, grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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 noteSmall amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. 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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