Do you ever buy something impulsively at the grocery store? Yes? Keep reading, we can be friends… If not, live a little! If you do, does it also sit in your fridge or on your counter secretly judging you for weeks, wondering when you are going to use it so you don’t waste it? I hope I’m not the only one! I bought a spaghetti squash and have been staring at it for far too long. Not because I’m scared, I do love spaghetti squash, but more exhausted in trying to think of a new recipe. Rather than create something from scratch (work is a bit crazy at the moment) I decided to call for back up! I stumbled across this recipe from Pinch of Yum and fell in love. While the recipe is great as is, I know it would wreak havoc on my digestive system…hello garlic!? Have no fear, I was definitely up for the challenge of making it FODMAP friendly.
I’m going to be talking quite a bit about FODMAP and will have to do a post diving a little deeper on how it has really helped keep my tummy happy!
This recipe isn’t the lowest in calories and fat, especially when used as a side dish, but a nice decadent spin on the spaghetti squash I have made before. I mean who doesn’t love toasted pine nuts, gruyere cheese and my secret FODMAP weapon, garlic infused oil?! Plus, I love slightly undercooking the squash to get a nice crunch, much like kelp noodles.
This recipe is simple to make – the trickiest part will be cutting the spaghetti squash in half. Oh, and not eating it all when you are done!
- 1 medium spaghetti squash, halved and seeded
- garlic infused olive oil
- kosher salt
- ¼ cup minced fresh parsley
- ¼ cup minced fresh basil
- ½ cup shredded Gruyère cheese
- ½ cup toasted pine nuts
- black pepper
- Preheat the oven to 375 degrees. Brush insides of squash with garlic-infused olive oil and sprinkle with salt. Place the squash cut side down on a rimmed baking sheet or pan and roast for 25 to 30 minutes, until fork tender. I like mine a bit on the crunchy side so I tend to undercook a bit (don't want it to get too sloppy). Cool about 5 to 10 minutes, then scrape the insides with a fork to pull the strands away from the skin.
- Toss the squash in a large bowl and add parsley, basil, and a pinch of salt. Gently toss in Gruyère cheese, then top with toasted pine nuts. Give it a try and add pinch salt and couple turns of fresh cracked pepper if desired (yes please).
P.S. I turned my leftovers into a delicious egg scramble! First toss some leftovers in a pan, leaving a little space in the center. Place a beaten egg in the center and stir until the egg is done. Mix the egg into the squash mixture. Remove from heat, place in bowl and then top with a dusting of shredded parmesan cheese. So good!