Anti Inflammatory Paleo Spaghetti Squash Aglio e Olio

Total time1 hr 10 min

Prep time15 min

Cook time50 min

Anti Inflammatory Paleo Spaghetti Squash Aglio e Olio

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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3 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided
6 cloves garlic, thinly sliced
½ tsp red pepper flakes
¼ cup fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.
2
Roast the squash cut-side up for 40–45 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily from the skin.

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