Low Iodine Paleo Roasted Spaghetti Squash
Total time1 hr
Prep time10 min
Cook time45 min
4.6(28)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 3 tbsp pine nuts
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Brush the cut sides of the spaghetti squash with 1 tbsp of the olive oil and season with the salt and black pepper. Place cut-side down on the prepared baking sheet.
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