Try this Spaghetti Squash with Tomato Sauce! The squash serves as a delicious, gluten-free substitute for traditional pasta, and the tangy tomato sauce adds the perfect finishing touch.
Preheat your oven to 200°C (around 400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash with the garlic-infused olive oil and season with salt and pepper.
Place the squash cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and can be easily scraped with a fork.
Let the squash cool for a few minutes, then scrape the flesh with a fork to create "spaghetti."
Heat the tomato sauce in a saucepan over medium heat. Divide the spaghetti squash between two plates and top with the warm tomato sauce.
Ingredient Notes:
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
Tomato Sauce - Bay's Kitchen Tomato and Basil Sauce is perfect for this. It's stir-in formula is super easy and certified low FODMAP!
Ingredients
Directions
Preheat your oven to 200°C (around 400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash with the garlic-infused olive oil and season with salt and pepper.
Place the squash cut-side down on a baking sheet and roast for 35-40 minutes or until the flesh is tender and can be easily scraped with a fork.
Let the squash cool for a few minutes, then scrape the flesh with a fork to create "spaghetti."
Heat the tomato sauce in a saucepan over medium heat. Divide the spaghetti squash between two plates and top with the warm tomato sauce.