Spaghetti Squash With Goat Cheese And Pine Nuts

- Rating -

4 from 1 vote

- Servings -


- My Notes -

  • 1 large Spaghetti Squash
  • 0.5 cup Goat Cheese - crumbled
  • 2 tablespoon Pine Nuts
  • 0.5 tablespoon Olive Oil
  • Sea Salt - to taste
  • Sea Salt - to taste
  • Pepper - to taste
  • Carefully cut your squash down the middle, leaving two halves.
  • 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.
  • Pour 1/2 cup water into the dish and bake for 30 to 35 minutes on 400 ° Fahrenheit.
  • Check to make sure the squash is tender then use a fork to rake the squash to pull up its fleshy strands.
  • Add the squash to a bowl and stir in olive oil, pine nuts, pepper and salt.
  • Finish by topping with goat cheese crumbles - serve immediately.
  • You can easily cook the squash and refrigerate following all the steps above and leaving the goat cheese until you are ready to serve. Suggested total low-FODMAP servings for the ingredients above per person are as follows: spaghetti squash up to 1 cup; goat cheese up to ½ cup crumbled, pine nuts up to 1 tablespoon.


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