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.
- 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)
- 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 to taste.
- Top with pecorino and optional parsley. Serve warm.
- Serving Size: 1/4
- Calories: 126
- Sugar: 2 g
- Sodium: 314 mg
- Fat: 10.6 g
- Saturated Fat: 4.4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.1 g
- Protein: 4.5 g
- Cholesterol: 18 mg