Savory Low FODMAP Spaghetti Squash with Pecorino Romano is a yummy, fall-inspired side dish with only a handful of ingredients.
Ingredients
1 squash
Spaghetti squash
1 tbsp
Extra virgin olive oil, garlic-infused
1 tbsp
Butter, unsalted
(or ghee)
Salt and pepper
(to taste)
1/2 cup
Romano cheese
((Pecorino), grated)
Parsley, fresh
(Chopped, 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.
