Baked Spaghetti Squash with Olive Oil and Basil
Baked spaghetti squash is a nourishing, low-carb alternative to pasta that’s perfect for gut-healing meals. Roasted until golden and tender, then tossed with olive oil and fresh basil, it’s simple, satisfying, and completely Candida-safe. A comforting, gluten-free base for any cleanse-friendly dish.
Servings: 2
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