Low FODMAP Gluten Free Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

4.9

(13)

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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
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, finely chopped

For serving

¼ cup parmesan cheese, finely grated (optional)

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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