Oral Allergy Syndrome Friendly Ginger Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Oral Allergy Syndrome Friendly Ginger Spaghetti Squash

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
2 tbsp coconut oil, divided
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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½ tsp salt, divided
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 tbsp fresh ginger, peeled and finely grated
¼ tsp ground turmeric
2 tbsp coconut aminos
1 tsp apple cider vinegar
2 tbsp fresh cilantro, roughly chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Brush the cut sides of the spaghetti squash with 1 tbsp of the coconut oil and season with 1/4 tsp of 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 for 5 minutes.

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