Spaghetti Squash- How to make aglio e olio with spaghetti squash

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Preheat the oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds carefully.

Drizzle olive oil inside the spaghetti squash and use a pastry brush to coat it evenly.

Season the inside of the squash with salt and black pepper.

Place rosemary sprigs inside the squash for flavor.

Put the squash cut-side down on a baking sheet and roast for 1 hour.

After 1 hour, check the squash; it should have brown edges. Remove it from the oven.

Take out the rosemary sprigs from the squash.

Use a fork to scrape the flesh of the squash into spaghetti-like strands.

In a skillet with high sides, heat 2 tablespoons of olive oil over low heat.

Add sliced garlic and chili pepper flakes to the skillet and cook for about 10-12 minutes, stirring occasionally, until the garlic is light brown but not burnt.

Add the scraped spaghetti squash to the skillet with the garlic and oil, stirring to combine.

Sprinkle in parmesan cheese and mix well.

Plate the spaghetti squash and top with additional parmesan cheese and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens