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

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

    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 it’s 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.

    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
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 4
    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
    • Fresh parsley, chopped (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 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. Season with salt and pepper to taste.
    5. Top with pecorino and optional parsley. Serve warm.
    Nutrition Information
    Serving size: ¼ Calories: 126 Fat: 10.6 g Saturated fat: 4.4 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 2 g Sodium: 314 mg Fiber: 1.1 g Protein: 4.5 g Cholesterol: 18 mg

     

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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.