Instant Pot Aglio E Olio with Spaghetti Squash

Instant Pot Aglio E Olio. Try this low-carb, Paleo and gluten-free version of Spaghetti Aglio E Olio – a simple dish with garlic, olive oil, red pepper flakes, Parmesan and squash.

This Instant Pot Aglio E Olio is such a simple recipe that’s full of flavor and based on one of my favorite pasta dishes: Spaghetti Aglio E Olio.

I had my first bite of Spaghetti Aglio E Olio in Italy about 15 years ago. My husband and I backpacked on a frugal budget through Europe and couldn’t afford expensive dishes with seafood or meat. We had to opt for simple pasta dishes, but what we found was that this dish, in particular, was so full of flavor.

We ate it throughout our trip, and started making it when we came back home. And now you can make it with spaghetti squash for a low carb option.

Instant Pot Aglio E Olio

Now it used to take me over an hour to prep spaghetti squash for this recipe. But then I found the Instant Pot pressure cooker. Have you tried an Instant Pot pressure cooker yet?

I love the Instant Pot because it takes the guesswork out of pressure cooking with an easy-to-use interface. Plus, you can use it to make so many things. It can be used as a rice cooker, yogurt maker, slow cooker and so much more. So if you haven’t tried it yet, check it out.

How to Make Aglio E Olio – Step by Step

1. Cook spaghetti squash in the Instant Pot (here are easy directions).
2. Heat olive oil or lard over medium heat in a large cast iron skillet.
3. Add garlic and cook for 1-2 minutes.
4. Add red pepper flakes and cook for a few seconds.
5. Add spaghetti squash (already cooked and forked) and salt to taste. Mix well.
6. Add Parmesan cheese and parsley or basil and mix well.
7. Garnish with Parmesan cheese for each serving.

How to Cut Spaghetti Squash

You can use a sharp knife to slice squash in half lengthwise. Typically the knife gets “stuck” in the hard shell, so when that happens you can lift the squash by the knife handle and then hit it on the cutting board, so that the knife will continue the cut through the shell.  Once you get most of the shell cut, the rest of the shell can be split in half by pulling the halves apart with your hands.

For longer “spaghetti” strands, cut the shell the other way, crosswise.

How Long Can You Store Spaghetti Squash?

You can store the uncooked squash for months in a cool location. After you cook the squash, you can keep it stored in the fridge for up to a week with good results! It tends to be slightly more moist after storing it pre-cooked.

When is Spaghetti Squash in Season?

Spaghetti squash is harvested in the Fall but it can last for months when stored in a cool place, so it’s usually available from Fall through Winter, and sometimes into early Spring.

Top Tips for Instant Pot Aglio E Olio

• For longer “spaghetti” strands, cut the shell the other way, crosswise.
• You can use pasture raised lard or olive oil
• Garnish with parmesan cheese
• You can freeze the cooked spaghetti squash for up to 8 month in the freezer, in ziplock bags.

More Squash Recipes You Might Like

• Gluten Free Instant Pot Spaghetti
• Spaghetti Squash with Browned Butter and Parmesan Cheese
• Gluten-Free Instant Pot Spaghetti

Did you try this spaghetti squash pasta recipe? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.

Print Recipe

5 from 3 votes

Spaghetti Squash Aglio E Olio

Spaghetti Squash Pasta.Try this low-carb, Paleo and gluten-free version of Spaghetti Aglio E Olio - a simple dish with garlic, olive oil, red pepper flakes, Parmesan and squash.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: Aglio e Olio, Low Carb Pasta, Spaghetti Squash

Servings: 4 servings

Calories: 300kcal

Author: Don't Mess With Mama

Ingredients

• 1 spaghetti squash
• 1/4 cup organic olive oil or pasture-raised lard
• 6 garlic cloves, finely sliced
• 1/2 tsp crushed red pepper flakes
• 1 cup grated Parmesan cheese, plus some extra for garnish
• Sea salt to taste
• 1/4 cup minced fresh parsley or basil optional

Instructions

• Cook spaghetti squash in the Instant Pot (here are easy directions).
• Heat olive oil or lard over medium heat in a large cast iron skillet.
• Add garlic and cook for 1-2 minutes.
• Add red pepper flakes and cook for a few seconds.
• Add spaghetti squash (already cooked and forked) and salt to taste. Mix well.
• Add Parmesan cheese and parsley or basil and mix well.
• Garnish with Parmesan cheese for each serving.

Where to Get Kitchen Pantry Essentials

I get my kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store.

p.s. Looking for tips to transition to a real food or healthy gluten-free lifestyle? Check out my free Real Food Guide email course and e-book.

Instant Pot Recipes Made Simple

Photo credit: Bigstockphoto.com / Elena Veselova