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5 from 1 vote
Spaghetti Squash pasta Aglio E Olio in a blue bowl on a wooden surface
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Spaghetti Squash Aglio E Olio
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
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.
Course: Main Course
Cuisine: American
Keyword: Aglio e Olio, Low Carb Pasta, Spaghetti Squash
Servings: 4 servings
Calories: 300 kcal
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
  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.
Nutrition Facts
Spaghetti Squash Aglio E Olio
Amount Per Serving
Calories 300 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 17mg6%
Sodium 448mg19%
Potassium 322mg9%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 6g7%
Protein 10g20%
Vitamin A 875IU18%
Vitamin C 11.5mg14%
Calcium 365mg37%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.