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–+ servings

Spaghetti Squash Aglio e Olio

A light and healthy twist on the classic Italian pasta dish, using spaghetti squash instead of traditional pasta.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti Squash medium-sized
  • ¼ cup Olive Oil
  • 4 cloves Garlic thinly sliced
  • ¼ teaspoon Red Pepper Flakes
  • ¼ cup Fresh Parsley chopped
  • to taste Salt and Pepper
  • ¼ cup Grated Parmesan Cheese optional

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, until tender.
  4. Once cooked, use a fork to scrape out the strands of squash into a bowl.
  5. In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is golden.
  6. Add the spaghetti squash strands to the skillet, tossing to coat in the oil and garlic mixture. Season with salt and pepper to taste.
  7. Remove from heat and stir in the chopped parsley. Serve with grated Parmesan cheese if desired.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 100mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Healthy, Low Carb
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