Low FODMAP Whole30 Cumin-Lime Spaghetti Squash with Herbs
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 1 tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes (optional)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp olive oil
For serving
- ¼ cup fresh cilantro, roughly chopped
- 3 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- lime wedges, for serving (optional)
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 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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