A light, gut-friendly alternative to pasta that’s perfect for the Candida diet
Baked spaghetti squash is a game changer when you’re craving the comfort of pasta but want to avoid the inflammatory effects of wheat, gluten, or even many so-called healthy grain-free options.
This simple dish delivers the same twirl-worthy texture with none of the bloat, blood sugar spikes, or Candida-triggering carbs. It’s naturally gluten-free, low in starch, and easy on sensitive digestive systems—making it a perfect fit for your Yeastrix Gut Reset or long-term anti-Candida lifestyle.
Why Choose Baked Spaghetti Squash?
Traditional pasta—even gluten-free versions—can feed yeast and contribute to inflammation, fatigue, and brain fog. Baked spaghetti squash offers a brilliant alternative with:
It’s nourishing, neutral in flavor, and incredibly versatile. Plus, once you’ve tried this roasted method, you’ll never look at squash the same way again.
Baked Spaghetti Squash with Olive Oil and Basil
Ingredients
- 1 medium spaghetti squash halved and seeds removed
- 1 tbsp extra virgin olive oil
- ½ tbsp extra virgin olive oil
- 1 small Roasted red bell pepper finely cut
- Handful of fresh basil leaves chopped or torn
- Sea salt and cracked pepper to taste
- Optional: pinch of garlic powder or drizzle of lemon juice optional
Step-by-Step Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Cut squash in half lengthwise and scoop out the seeds.1 medium spaghetti squash
- Brush cut sides with 1 tablespoon olive oil and place face down on the tray.1 tbsp extra virgin olive oil
- Roast for 35–45 minutes until tender and strands pull away easily with a fork.
- Cool slightly, then use a fork to gently scrape the inside of each half into spaghetti-like strands.
- Toss gently with remaining olive oil, chopped basil, roasted red bell pepper strips, and seasonings.1/2 tbsp extra virgin olive oil, Handful of fresh basil leaves, Optional: pinch of garlic powder or drizzle of lemon juice, 1 small Roasted red bell pepper
- Serve warm as a main or side dish.Sea salt and cracked pepper
Eric Bakker N.D.
Greetings! I am a naturopathic physician from New Zealand. Although I’ve retired from clinical practice since 2019, I remain passionate about helping people improve their lives. You’ll find I’m active online with a focus on natural health and wellbeing education through my Facebook page and YouTube channel, including this website.
