Vegan Spaghetti Squash Aglio e Olio

Total time1 hr 10 min

Prep time15 min

Cook time50 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!