Eosinophilic Esophagitis Friendly Garlic-Herb Spaghetti Squash
Total time1 hr
Prep time10 min
Cook time45 min
5.0(12)
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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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