Low Iodine Spaghetti Squash Aglio e Olio

Total time1 hr 10 min

Prep time15 min

Cook time50 min

5.0

(29)

Low Iodine Spaghetti Squash Aglio e Olio

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
3 tbsp olive oil, divided
½ tsp salt, divided
6 cloves garlic, thinly sliced
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp red sea salt flakes or flaky salt, for finishing
Ingredient note
Sea salt naturally contains iodine. Choose non-iodized salt varieties like kosher, Himalayan pink salt, or coarse salt.
Chef's tip
Swap 1:1 for fine sea salt; adjust to taste.
⅓ cup fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp fresh basil leaves, 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 of the salt.
2
Flip the squash halves cut-side down and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let rest cut-side down for 5 minutes.

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