Savory Low FODMAP Spaghetti Squash with Pecorino Romano is a yummy, fall-inspired side dish with only a handful of ingredients.

Once cooked, spaghetti squash shreds easily with a fork into “noodles” making this veggie a great pasta alternative. Enjoy spaghetti squash on its own, topped with low FODMAP pasta sauce or in today’s Low FODMAP Spaghetti Squash with Pecorino.

A personal side note, other than ghee or the occasional dab of butter, I don’t tolerate dairy products. So, I left the Pecorino off of my serving and still really enjoyed this dish (but I do tend to really like and gravitate towards “simple” foods). With that said, my cheese-loving husband gladly devoured the Pecorino-covered portions and gave this recipe a two thumbs up. 🙂

FODMAP FYI – A low FODMAP serving per current Monash recommendations is 1 cup cooked spaghetti squash. I always recommend checking their app though for the latest data on low FODMAP foods and serving sizes.

Low Fodmap Spaghetti Squash with Pecorino Romano

Author: Em Schwartz, MS, RDN
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Yield: 4
Category: Side Dish
Method: Bake
Cuisine: American

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Description

Savory Low FODMAP Spaghetti Squash with Pecorino Romano is a yummy, fall-inspired side dish with only a handful of ingredients.

Ingredients

1 spaghetti squash
1 Tbsp. garlic-infused olive oil
1 Tbsp. unsalted butter (or ghee)
Salt and pepper, to taste
½ cup grated Pecorino Romano cheese
Chopped fresh parsley, optional

Instructions

Preheat oven to 375°F.
Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down into a baking dish with sides. Fill the bottom with ¼-inch water.
Steam-roast squash for 35-40 minutes or until tender. Remove from oven and set aside until cool enough to handle. Using a fork, shred flesh to create “spaghetti”. Set aside.
Melt butter in a large skillet over medium heat. Add spaghetti squash and garlic-infused olive oil; gently toss to combine and heat until warm throughout, about 2 minutes. Remove from heat.
Season with salt and pepper. Top with pecorino and optional parsley. Serve warm.