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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 1x

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

  • 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.

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