Eosinophilic Esophagitis Friendly Gluten Free Spaghetti Squash
Total time1 hr
Prep time10 min
Cook time45 min
4.9(13)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, finely chopped
For serving
- ¼ cup parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Halve the spaghetti squash lengthwise with a large knife and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with the olive oil and season evenly with the salt and black pepper.
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