Eosinophilic Esophagitis Friendly Spaghetti Squash Aglio e Olio
Total time1 hr 10 min
Prep time15 min
Cook time50 min
5.0(29)
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Learn more āIngredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 3 tbsp olive oil, divided
- Ā½ tsp salt, divided
- 6 cloves garlic, thinly sliced
- Ā¼ tsp ground turmeric
- Ā¼ tsp ground ginger
- Ā¼ tsp red sea salt flakes or flaky salt, for finishing
- ā cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the spaghetti squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt.
- 2
Flip the squash halves cut-side down and roast for 40ā45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let rest cut-side down for 5 minutes.
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