5 Ingredient Healthy Aglio e Olio Spaghetti Squash

A bundle of aglio e olio spaghetti squash topped with Parmesan cheese.

5 Ingredient Healthy Aglio e Olio Spaghetti Squash

This easy dinner is one of my favorite spaghetti squash recipes, especially on busy weeknights. And it's much healthier and lower carb that using traditional pasta noodles. All you need is 5 ingredient plus extra-virgin olive oil, salt and pepper.

Course vegetarian main or side dish

Cuisine Any

Keyword aglio e olio spaghetti squash, spaghetti squash recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings entrees

Calories 478.7kcal

Author Susan Pridmore

Equipment

Ingredients

2 ½ pound spaghetti squash (up to 3 pounds)
¼ cup extra virgin olive oil
1 tablespoon minced garlic (or 1 ½ tablespoons Gourmet Garden garlic paste)
¼ teaspoon crushed dried red pepper flakes
¼ cup finely chopped fresh Italian parsley
½ cup freshly grated Parmesan cheese divided
¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
¼ teaspoon coarsely ground black pepper (or ⅛ teaspoon finely ground black pepper)

Instructions

Roast the spaghetti squash in the air fryer using these instructions, or use your favorite method for cooking the squash.
Scrape up the "noodles" using a fork. (The above linked post shows details on how to do this.)
While the spaghetti squash cooks, add the olive oil and garlic to a medium skillet over medium heat. Warm up the oil.
Once the garlic is sizzling in the skillet, add the crusted red pepper flakes. Sauté for 2 minutes or until the garlic turns a golden color.
Add the spaghetti squash noodles, parsley, half of the Parmesan cheese, salt and pepper.
Toss using tongs.
Transfer to a plate and serve warm, topped with the remaining Parmesan cheese.

Nutrition