Low FODMAP Spaghetti Squash with Pecorino Romano

Low Fodmap Spaghetti Squash with Pecorino Romano

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

Low FODMAP Spaghetti Squash with Pecorino Romano

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

Low FODMAP Spaghetti Squash with Pecorino

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

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

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

  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and pepper. Top with pecorino and optional parsley. Serve warm.

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I'm a foodie and dietitian living with IBS who loves creating easy and delicious low FODMAP recipes for you (and me)! I've been trained on the use of the low FODMAP diet for IBS by Monash University and create my recipes based on their (green) low FODMAP serving sizes.

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