Spaghetti squash aglio e olio
A simple yet flavorful dish made with roasted spaghetti squash tossed in garlic-infused olive oil, red pepper flakes, and freshly chopped parsley. Perfect as a low-carb alternative to traditional pasta.
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Ingredients
- 1 medium spaghetti squash
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Freshly cracked black pepper to taste
- Grated Parmesan cheese for serving (optional)
Directions
- Prepare your microwave-safe dish by placing the spaghetti squash cut in half in the dish, cut sides up.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with salt and pepper.
- Cover the dish with microwave-safe plastic wrap or a lid, leaving a small vent for steam.
- Microwave on high for 10-12 minutes or until tender. The cooking time may vary based on the size of the squash and your microwave wattage.
- In a separate bowl, heat the remaining olive oil in the microwave for about 30 seconds. Stir in the minced garlic and red pepper flakes, and set aside.
- Once the squash is cooked, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
- Add the spaghetti squash strands to the bowl with the garlic oil, tossing to combine. Stir in the chopped parsley and adjust seasoning with more salt and pepper if needed.
- Serve warm, topped with grated Parmesan cheese if desired.
FDA Warnings
Keep raw and cooked foods separate to prevent cross-contamination. Wash hands, utensils, and surfaces after handling raw spaghetti squash.
Estimated Total Time
1 hour