Oral Allergy Syndrome Friendly Coconut Cream Spaghetti Squash

Total time1 hr 5 min

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Coconut Cream Spaghetti Squash

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb)
1 tbsp coconut oil, melted
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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¼ tsp salt

For the sauce

1 tbsp coconut oil
3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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
Omit this
This ingredient likely doesn’t work for the diet.
1 tbsp fresh chives, thinly sliced (optional)

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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