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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.
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from
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Course:
Main Course
Cuisine:
American
Keyword:
Aglio e Olio, Low Carb Pasta, Spaghetti Squash
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
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
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.
Nutrition
Calories:
300
kcal
|
Carbohydrates:
19
g
|
Protein:
10
g
|
Fat:
21
g
|
Saturated Fat:
6
g
|
Cholesterol:
17
mg
|
Sodium:
448
mg
|
Potassium:
322
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
875
IU
|
Vitamin C:
11.5
mg
|
Calcium:
365
mg
|
Iron:
1.3
mg