I hate yellow squash, but I love roasted spaghetti squash with olive oil and pepper. Who knew? I stumbled on this as a way to add variety to my initial highly restricted low FODMAP diet while awaiting a diagnosis. The recipe calls for marinara and is supposedly a way to fool your kids into eating more vegetables, but it didn’t work with my 2 year old. He thinks spaghetti should be star shaped (Thanks, Gerber). We’ve never eaten this with the marinara as my husband and I like it just fine without it.
All you need to do is heat your oven to 450, line a pan with foil, slice the squash in half, scrape out the seeds, coat the inside with extra virgin olive oil and pepper to taste then flip it skin side up and cook for 30 minutes. Scrape the insides out with a fork afterwards and you’re done. I always use one squash since it is a side dish and makes a lot more than you think. I have linked to the recipe below since I always have to look up the oven temp.
Check out my related post: You Don’t Need A Broadsword To Cut A Spaghetti Squash