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One of the most basic pasta dishes, Spaghetti Aglio e Olio (garlic and oil)— reinvented here into Spaghetti Squash Aglio e Olio — is an all-time favorite of mine. Using a few of the most simple ingredients, it sounds too basic to be good but it is certainly among one of the best. The key is to gently fry up your garlic to in good extra virgin olive oil so that it turns your olive oil into a garlic haven.
While I still have a Whole30 mindset, I have been craving this pasta dish so I decided to sub my pasta for spaghetti squash and it is one of the best dishes I’ve eaten in a while. You can either serve this as a side dish (it would go great with some seared fish, steak or chicken!! anything!) and it would serve 2 people. Or just keep it simple and eat it solo and it really only serves 1.
I hope you enjoy this simply beautiful and delicious Spaghetti Squash Aglio e Olio as much as I do.
- 2 cups packed Roasted Spaghetti Squash (or 1 small spaghetti squash)
- 3 tbsp. olive oil
- 4-5 large cloves of garlic, sliced very thinly
- 1/4 tsp. crushed red pepper
- 2 heaping tbsp. freshly chopped parsley
- salt and pepper, to taste
- Heat olive oil over medium-low heat. When the oil is hot, add the sliced garlic and crushed red pepper to the oil and gently fry the garlic until slightly golden, being VERY careful not to burn. This should only take a minute or two.
- Add in the spaghetti squash. Season with salt and pepper to taste, and the freshly chopped parsley. Toss to coat in the garlic oil evenly.
- Serve and enjoy. Add extra chopped parsley and crushed red pepper, if you'd like. If you are serving this as a side dish, it serves two. As a main dish, just one.