AIP Friendly Garlic-Herb Spaghetti Squash
Spaghetti squash is one of those ingredients that genuinely earns its place on a healing plate — roasted until tender, it pulls apart into long, satisfying strands that feel indulgent without asking anything of you in return. This dish leans hard into fragrant fresh herbs, letting thyme, rosemary, and parsley do the heavy lifting alongside golden garlic and a bright finish of lemon juice. A pinch of turmeric and ginger rounds out the flavor while quietly supporting the anti-inflammatory spirit of the whole meal. Every single ingredient here clears the bar for the autoimmune protocol, so there's no need to audit labels or swap anything out — just cook. The technique is straightforward: roast, scrape, toss in a garlicky herb oil, and serve. It comes together in under an hour and feeds four, making it a genuinely practical weeknight option rather than a special-occasion project. Whether you pile it into a bowl on its own or serve it alongside a simple protein, this is the kind of recipe that makes eating for your health feel like a genuine pleasure.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 3 tbsp olive oil, divided
- ½ tsp salt
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds with a large spoon. Brush the cut sides with 1 tbsp of the olive oil and sprinkle with the salt. Place cut-side down on a baking sheet.
- 2
Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let rest cut-side up for 5 minutes.
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