Low FODMAP Whole30 Cumin-Lime Spaghetti Squash with Herbs

Total time1 hr

Prep time10 min

Cook time45 min

Low FODMAP Whole30 Cumin-Lime Spaghetti Squash with Herbs

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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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 note
The 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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