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Low FODMAP Spaghetti Squash with Tomato Sauce

Yields2 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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.

Low FODMAP Spaghetti Squash with Tomato Sauce

 1 medium spaghetti squash
 1 tbsp garlic-infused olive oil
 Salt and pepper to taste
 1 cup Low FODMAP tomato sauce (see ingredient notes)
1

Preheat your oven to 200°C (around 400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

2

Drizzle the inside of the squash with the garlic-infused olive oil and season with salt and pepper.

3

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.

4

Let the squash cool for a few minutes, then scrape the flesh with a fork to create "spaghetti."

5

Heat the tomato sauce in a saucepan over medium heat. Divide the spaghetti squash between two plates and top with the warm tomato sauce.

Nutrition Facts

Serving Size 2

Servings 0