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.

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

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• Author: Em Schwartz, MS, RDN
• Prep Time: 5 mins
• Cook Time: 45 mins
• Total Time: 50 mins
• Yield: 4 1x

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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.

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Ingredients

Scale 1x2x3x

• 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

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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.

• Category: Side Dish
• Method: Bake
• Cuisine: American