Low FODMAP Whole30 Spaghetti Squash with Garlic Ghee
Total time1 hr
Prep time10 min
Cook time45 min
5.0(22)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 tbsp ghee
- 4 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp red pepper flakes
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
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 olive oil and season with salt and 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.
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