Spaghetti Squash Bake
Prep:
|
Cook:
4-6 servings
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Ingredients
1 spaghetti squash
2 tsp ghee, divided
1-2 small tomatoes, chopped fine
1 medium onion, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
¼ cup fresh basil leaves, chopped fine
salt and black pepper to taste
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1 spaghetti squash
10 grams ghee, divided
1-2 small tomatoes, chopped fine
1 medium onion, peeled and chopped fine
3 cloves garlic, peeled and chopped fine
6 grams fresh basil leaves, chopped fine
salt and black pepper to taste
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Preheat the oven to 350°F (180°C or gas mark 4).
- Cut the spaghetti squash in half length-wise.
- Clean the seeds out of both halves.
- Place a tsp of ghee in the seed cavity of each half.
- Mix together the tomatoes, onion, garlic, and basil.
- Place mixture on top of ghee within seed cavity.
- Add salt and pepper to taste.
- Bake in oven at 350°F (180°C or gas mark 4) with covered foil for approximately 75-90 minutes, or until a fork penetrates the squash easily.
- Once you remove it, gently scrape out the cooked squash -- it should come out like string or thin ribbon strands -- just like spaghetti.
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Nutritional Info
Storage
Notes
The idea of using a spaghetti squash to make SCD "pasta" is not a new one. Starting with Elaine's book in 1992, we have seen many variations. The appeal of this one is in the ease of preparation.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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