BHA & BHT Free Paleo Spaghetti Squash Aglio e Olio
Total time1 hr 10 min
Prep time15 min
Cook time50 min
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
See allSpaghetti Squash
Organic Spaghetti Squash
Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 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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