Eosinophilic Esophagitis Friendly Lemon Herb Spaghetti Squash
Total time1 hr
Prep time10 min
Cook time45 min
4.5(19)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil, divided
- ½ tsp salt
- 2 cloves garlic, minced
- 1 tsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds with a spoon. Brush the cut sides with 1 tbsp of the olive oil and sprinkle with the salt.
- 2
Place the squash halves cut-side down on a baking sheet. Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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