Green Dream Stuffed Spaghetti Squash

(Gluten-free, low-FODMAP, Paleo, Vegan)


  • 1 medium spaghetti squash
  • 2 cups of grape tomatoes
  • 2 cups of broccoli
  • extra-virgin olive oil
  • sea salt
  • pepper
  • oregano

Lemon-Basil Sauce

  • 2 1/2 cups of basil leaves
  • 1/2 cup of extra-virgin olive oil
  • 2 tablespoons of lemon (about 1/2 a large lemon)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/2 cup of walnuts


  1. Pre-heat the oven to 375 degrees F.
  2. Halve the spaghetti squash length wise and deseed. Coat in a layer of olive oil, and sprinkle salt, pepper, and oregano to cover the surface. Place facedown on a tray and cook for 35-40 minutes.
  3. Rinse the tomatoes and place them on a baking sheet. Coat with a thin layer of olive oil and sprinkle some pepper. Add the tomatoes to the oven and cook for 25 minutes or until the skin begins to wrinkle.
  4. Prepare the sauce by adding the basil, olive oil, lemon, salt, pepper, and walnuts to a blender or food processor. Blend until a thick uniform consistency forms.
  5. Chop the broccoli into small pieces and cook in the sauce on low heat for about 15 minutes.
  6. Use a fork to scrape the middle portion of the spaghetti squash, it should look like small noodles.
  7. Add the tomatoes, broccoli, and sauce to each halved spaghetti squash and enjoy!

Tip 1: If you are looking to make this meal  easier to prep, use your preferred pre-made pesto sauce.

Tip 2: For added paleo protein, add some grass-fed ground beef to the sauce and cook with the broccoli.

Tip 3: If following the low FODMAP diet keep the portion of broccoli within 1/4 cup, you can add a little bit of chard that way you don’t have to skimp out on the greens.

Can you tell I like squash? Honestly you get a lot of bang for your buck, and I think we can all appreciate that. I try to keep my intake of grains to a minimum so squash helps to fill mah belly. Grains can be inflammatory for people with Autoimmune conditions and difficult to digest for those with certain digestive conditions. This makes squash and other root vegetables a great alternative.

One of the hardest things about following a Low-FODMAP diet, has to be eliminating garlic and onion. Everyone knows they are basically in EVERY recipe. Why? Because they make any dish taste AH-mazing. Try going out to eat and finding dishes without onions and garlic……I know, impossible. It takes getting creative in the kitchen to find alternative ways to make food taste good. Expanding on your use of herbs and different seasonings is a great way to improve the taste of garlicless and onionless food. Also, if you follow a low-FODMAP diet you can use garlic and onion infused oils, like this gem here garlic infused oil. But this recipe is still super yum without, so enjoy!


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