Nickel Allergy Friendly Vegan Spaghetti Squash with Garlic

Total time1 hr

Prep time10 min

Cook time45 min

Nickel Allergy Friendly Vegan Spaghetti Squash with Garlic

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp salt
¼ tsp black pepper
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
2 tbsp nutritional yeast
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh lemon juice

Instructions

1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with the salt and black pepper.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!