Spaghetti Squash Aglio e Olio

Spaghetti Squash Aglio e Olio is a delightful twist on the classic Italian pasta dish, featuring tender strands of spaghetti squash tossed in a fragrant garlic and olive oil sauce. This keto-friendly meal is both satisfying and healthy, making it perfect for a low-carb dinner.

Ingredients

• Spaghetti squash - 1 medium (about 1 kg)
• Extra virgin olive oil - 4 tablespoons
• Garlic - 4 cloves, thinly sliced
• Red pepper flakes - 1/2 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30-35 minutes until tender.
5. While the squash is roasting, heat 3 tablespoons of olive oil in a large skillet over medium heat.
6. Add the sliced garlic and red pepper flakes to the skillet, sautéing until the garlic is golden and fragrant, about 2-3 minutes.
7. Remove the skillet from heat and set aside.
8. Once the squash is done, use a fork to scrape out the spaghetti-like strands into a bowl.
9. Add the spaghetti squash strands to the skillet with the garlic oil mixture and toss to combine.
10. Stir in the chopped parsley and grated Parmesan cheese, mixing well.
11. Serve warm, garnished with extra parsley and Parmesan if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 5 mg
• Total Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and antioxidants, supporting overall health.

Tags