Mold Detox Friendly Whole30 Spaghetti Squash with Garlic Ghee
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Learn more āIngredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 1 tbsp olive oil
- Ā½ tsp salt
- Ā¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 3 tbsp ghee
- 4 cloves garlic, thinly sliced
- Ā¼ tsp red pepper flakes
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, roughly chopped
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°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 35ā40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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