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Low-FODMAP Spaghetti Squash with Goat Cheese and Pine Nuts

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Low-FODMAP Spaghetti Squash with Goat Cheese and Pine Nuts
Serves 4
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 Spaghetti Squash
  2. 1 ounce of goat cheese
  3. 2 tablespoons pine nuts
  4. ½ tablespoon olive oil
  5. Salt and cracked pepper to taste
Cook the spaghetti squash
  1. Carefully cut your squash down the middle, leaving two halves.
  2. Next use a spoon to scoop out the seeds from the middle of each half and discard the seeds. Arrange the squash in a 9x13-inch casserole dish, and place the squash cut sides down.
  3. Pour 1/2 cup water into the dish and bake for 30 to 35 minutes on 400 ° Fahrenheit.
  4. Check to make sure the squash is tender then use a fork to rake the squash to pull up its fleshy strands.
  5. Add the squash to a bowl and stir in olive oil, pine nuts, pepper and salt.
  6. Finish by topping with goat cheese crumbles - serve immediately.
Notes
  1. You can easily cook the squash and refrigerate following all the steps above and leaving the goat cheese until you are ready to serve.
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