If you’re looking for a pasta alternative that’s gentle on digestion and still satisfying, spaghetti squash is a perfect choice. When baked, the golden strands pull apart just like noodles, making it an easy, grain-free substitute for traditional pasta. This Crohn’s-friendly version keeps it simple with olive oil and pairs beautifully with any SCD-appropriate sauce.

Serves: 2–4
Prep time: 10 minutes
Cook time: 60 minutes

Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the insides with olive oil and place cut side down on a baking sheet.
  4. Bake for 1 hour, or until the flesh is tender.
  5. Scrape the inside with a fork to create spaghetti-like strands.
  6. Serve plain or top with your favorite SCD-appropriate sauce (click here for recipe).

Notes

Note: Spaghetti squash makes a great substitute for traditional pasta — light, grain-free, and gentle on digestion, making it a good Crohn’s-friendly option.