Spaghetti Squash Aglio e Olio
Roasted spaghetti squash strands tossed in the classic Italian aglio e olio style with garlic, olive oil, red pepper flakes, and parsley. A lighter, naturally gluten-free take on the Roman pasta original.
Ingredients
- 1 large spaghetti squash, halved lengthwise
- 6 tbsp extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil (for roasting squash)
Instructions
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1
Preheat oven to 400°F (200°C). Brush the cut sides of 1 large halved lengthwise spaghetti squash with 2 tbsp olive oil (for roasting squash) and season with a pinch of salt and pepper. Place cut-side down on a baking sheet.
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2
Roast for 35-45 minutes until the flesh is tender and easily pierced with a fork. Let cool 5 minutes, then use a fork to scrape the strands into a large bowl.
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3
While the squash finishes roasting, heat 6 tbsp extra-virgin olive oil in a large skillet over medium-low heat. Add 8 thinly sliced garlic cloves and 1/2 tsp crushed red pepper flakes. Cook very gently, stirring, for 4-6 minutes until the garlic is lightly golden but not browned.
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4
Add the squash strands to the skillet. Toss to coat with the garlic oil. Cook over medium heat 2-3 minutes.
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5
Remove from heat. Add 2 tbsp fresh lemon juice and 1/4 cup finely chopped fresh flat-leaf parsley. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Toss to combine.
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6
Serve immediately directly from the skillet or plated in the squash shells.