I don’t know about you but I love spaghetti squash not only is so good but it’s also FODMAP safe. With that being said, you want to make sure to stick to a safe portion which is 1 cup/person. Trust me on this, as I gave myself and my husband a major stomachache recently when we ate a much larger serving size. Major lesson learned as it took me a few days to feel back to normal again! :/ Now whenever I make dinner, my husband likes to joke if I’m trying to poison him with my portions. Oops! But back to spaghetti squash, it actually looks just like spaghetti once you run a fork to it. The texture is more al-dente and crunchy than typical pasta which I actually really like. I was nervous testing it out on my husband but I was pleasantly surprised that he liked it too! I mean there isn’t much not to like about it. Depending on how big the squash is that you buy, it makes a lot of “spaghetti.” Be prepared for some awesome leftovers to have throughout the week. FODMAP Spaghetti squash will be a new favorite side dish for you!
- 1 Spaghetti Squash
- 1/2 Cup Sun Dried Tomatoes
- 1 Cup Fresh Spinach
- 1/4 Cup Fresh Basil, loosely chopped
- 1 Tablespoon Butter
- 1 Tablespoon Extra Virgin Olive Oil
- Salt & Pepper for seasoning
- Preheat the oven to 375 degrees.
- Poke holes with a fork all over the spaghetti squash and bake whole for 45-60 minutes (or until a fork is easily inserted).
- Once cool enough to touch, cut squash in half and discard the seeds in the middle.
- Using a fork, scrape the squash out and put in a large bowl. Add in the olive oil, butter, tomatoes, basil, salt & pepper and combine well.
A FODMAP safe serving is 1 cup of spaghetti squash.