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Tangy Spiced Delicata Squash (Low FODMAP, SCD, Vegan)

November 15, 2014 By Riley Leave a Comment

tangy spiced delicata

I find myself fascinated by foods that I have never tried before.  Delicata squash fell into that category a couple of months ago and I have made it my mission to figure out how to make a delicious, SIBO-friendly recipe with it.

Delicata is a delightful winter squash and the only one I know of for which the skin can be eaten (and actually tastes good!).  My creation is SIBO-friendly (as long as you do not surpass your carbohydrate tolerance), paleo, SCD, low FODMAP, gluten-free, grain-free, dairy-free, soy-free, egg-free, and has a low free thiol content (for those who are intolerant to sulfur foods).

Tonight I enjoyed it with Coconut Lime Pan-Seared Rockfish and Baked Thai Eggplant Rounds.

Kitchen Supplies:

  • Baking sheet
  • Metal spatula
  • Parchment paper- optional

Tangy Spiced Delicata Squash (Low FODMAP, SCD, Vegan)
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Paleo, SCD, Low FODMAP, Gluten-free, Grain-free, Dairy-free, Soy-free, Egg-free, Low thiol
Author: Riley Wimminger
Serves: 2 servings
Ingredients
  • 1 medium delicata squash
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • ⅛ teaspoon cayenne pepper
  • sea salt & crushed black pepper, to taste
Instructions
  1. Preheat over to 375 degrees Fahrenheit.
  2. Wash squash skin (because the skin is edible) and cut off stem. Slice squash in half lengthwise. Scoop out the seeds. Cut into ½ inch thick C-shaped slices.
  3. In a medium bowl, combine olive oil, lime juice, cayenne, salt and pepper. Add squash and toss evenly to coat.
  4. Line baking sheet with parchment paper (optional- I do this to avoid my food having direct contact with the metal baking sheet). Transfer squash to baking sheet. Pour any remaining sauce over the squash. Bake 25-30 minutes, flipping half way through.
Notes
Monash University has not yet tested the FODMAP content of Delicata Squash. However, I found that during my healing journey, I was able to tolerate small amounts pretty well.
3.5.3226

 

Filed Under: SIBO Recipes, Side Dishes Tagged With: dairy-free, egg-free, gluten-free, low FODMAP, Paleo, SCD, SIBO, soy-free, vegan

Previous Post: « Goodbye Hydrogen & Welcome Methane (Breath Test #2)
Next Post: Simple Lettuce Wraps w/ Almond Butter Sauce (Low FODMAP, GF, DF, SCD) »

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The information on this site is for informational purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis, or treatment. For such services, please consult your healthcare provider.
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Welcome! I'm Riley- master's degree trained nutritionist. Dedicated to helping you overcome digestive (IBS/SIBO/SIFO) & related issues. Just like I have. I share flavorful, healthful, mostly low FODMAP recipes that go above & beyond- gluten-free, dairy-free (except butter/ghee), soy-free, & easy on the oats & eggs! Newer recipes are less likely to be low FODMAP as I continue to heal and expand my diet. I want to help you live a healthier & happier life. Read More…

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