Paleo Spaghetti Squash Aglio e Olio
Aglio e olio is one of those deceptively simple Italian classics that lives or dies by its technique, and this version swaps pasta for roasted spaghetti squash without losing any of the soul. The squash goes into the oven cut-side up, and after about 40 minutes it transforms into long, tender strands that soak up garlicky olive oil like a dream. Six cloves of thinly sliced garlic are coaxed in warm oil until pale golden and fragrant — that slow, careful heat is what keeps them from turning bitter and makes the whole dish sing. Red pepper flakes add a gentle kick, while fresh lemon juice, lemon zest, and roughly chopped parsley brighten everything up at the very end. It's the kind of meal that feels indulgent but is built entirely from whole, unprocessed ingredients, which is exactly what makes it such a satisfying weeknight win. Serves four, and it comes together with minimal fuss once the squash is out of the oven.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 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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