Savory Low FODMAP Spaghetti Squash with Pecorino Romano is a yummy, fall-inspired side dish with only a handful of ingredients.
- 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.
- Category: Side Dish
- Method: Bake
- Cuisine: American