Low FODMAP Pesto with Spaghetti Squash
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Ingredients

  • 1 Spaghetti Squash
  • 1/2 Fennel Bulb
  • 2 Cups Cilantro, Firmly Packed
  • 1 Cup Fresh Basil
  • 1/4 Cup Green Onion, Chopped (green parts only)
  • 1/2 Teaspoon Paprika
  • 1/2 Cup Macadamia Nuts
  • 1/2 Cup Olive Oil
  • 1 Lemon
  • Salt and pepper to Taste
  • 1 Cup Cherry Tomatoes
  • Pine Nuts & Parmesan Cheese Optional

Instructions

  1. IRECTIONS:
  2. Preheat oven to 375F degrees. Cut spaghetti squash in half discard seeds, place in a baking dish with 1/2 inch of water rind side up. 
  3. Cook in the oven for 20 minutes, or until you can easily lift the strands.Let cool for 20 minutes.
  4. Heat oil over medium heat and add fennel and green onions. Saute until soft. 
  5. Meanwhile combine cilantro, basil, paprika, nuts, olive oil, lemon juice and zest from lemon and salt and pepper to a mixer, and make pesto. 
  6. Remove spaghetti squash strands and toss with pesto, and fennel mixture. 
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https://www.kansascitydietitian.com/2021/07/low-fodmap-pesto/