Baked Spaghetti Squash | Nutritional Therapy for IBD

Ingredients

1 spaghetti squash, halved lengthwise and seeded

15 oz black olives, chopped

1 cup shredded Havarti cheese

¼-½ cup shredded Parmesan cheese

48 oz tomato juice

1 onion, chopped

2 TBSP minced garlic

1 TBSP dried basil

black pepper to taste

1 spaghetti squash, halved lengthwise and seeded

425 grams black olives, chopped

113 grams shredded Havarti cheese

22-45 grams shredded Parmesan cheese

1420 ml tomato juice

1 onion, chopped

2 TBSP (30 ml) minced garlic

1 TBSP (15 ml) dried basil

black pepper to taste

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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

Preheat oven to 325°F (165°C).
Place squash halves cut side down on the baking sheet.
Bake squash 35 minutes in the preheated oven, or until a knife can be easily inserted.
Remove from oven, and cool.
Meanwhile, sauté the onion and garlic in olive oil until very soft.
Stir in tomato juice, basil, and black pepper.
Bring to a boil and simmer until reduced to about 3-4 cups (710-946 ml).
Remove squash strands with a fork or spoon (making sure not to pierce shell), reserving the shells.
Layer each shell half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and Havarti cheese.
Repeat layers until shells are full, or until all of the ingredients are used.
Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.