Spaghetti Squash Aglio e Olio

Name: Spaghetti Squash Aglio e Olio
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
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)

60 minEasyServes 4260 cal/serving

ItalianDinnerStovetop and OvenVegetarianLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

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.
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.
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.
4

Add the squash strands to the skillet. Toss to coat with the garlic oil. Cook over medium heat 2-3 minutes.
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.
6

Serve immediately directly from the skillet or plated in the squash shells.

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Questions

What is 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. This reference files it under Italian dinner: made on the stovetop and in the oven, rated easy and about 60 minutes start to finish.

What oven temperature does Spaghetti Squash Aglio e Olio need?

For Spaghetti Squash Aglio e Olio, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2.

How do I know when Spaghetti Squash Aglio e Olio is done?

Go by the cues in the method rather than the clock. Step 3: cook until the garlic is lightly golden but not browned.

How hot is Spaghetti Squash Aglio e Olio?

Moderately. The heat in Spaghetti Squash Aglio e Olio comes from 1/2 tsp crushed red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Spaghetti Squash Aglio e Olio?

One serving (the recipe makes 4) is about 260 calories, with 6 g protein, 18 g carbohydrate and 19 g fat, plus 3 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

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