Keto Spaghetti Squash Aglio OIio with Olive Oil, Garlic and Parmesan


Aglio Olio is a dish from Naples, Italy which means “olive oil and garlic”. It’s at all times been considered one of my favourite recipes, even earlier than I began on my keto journey. As a child, my Italian grandmother would usually serve up a bowl of pasta and butter, and as I bought older, I’d see Aglio Olio on menus and would order it as a result of it jogged my memory of these easy childhood meals—as a garlic lover, this dish is mainly the grownup wholesome model! Does it style precisely the identical? I suppose that relies upon for those who assume spaghetti squash tastes like pasta (I’d say no) however the flavors are the identical, and the spaghetti squash brings a complete new component.

Pronounced “ah lee oh, oh lee oh”, making keto Aglio Olio, it may be so simple as you need it to be, however one factor that you could’t cheat on is contemporary substances, particularly the garlic.  The factor about garlic is that as quickly as you narrow it, it begins to deteriorate, and the flavors simply begin waving goodbye, heading down the street to flavorless city.  That’s why getting pre-minced garlic simply isn’t the identical as mincing contemporary. But I, like most individuals, don’t mince garlic each time, I’ve bought my jarred garlic too which is nice for various recipes. Not this one.

Same goes for the parmesan cheese, get the contemporary grated (powdered) stuff. The inexperienced can, once more, good for a pinch, however if you’d like it to soften a bit prefer it ought to on this recipe, you want the true stuff. Freshly floor pepper as properly – for those who don’t have a peppermill but, it can change your life. It doesn’t need to be fancy, any peppermill will work.

Trust me, you’ll thank me later. It’s a easy recipe, however the distinction between contemporary substances and not-so-fresh is just like the distinction between going to Italy and ordering Papa Johns. Enjoy, get pleasure from, get pleasure from!

Keto Spaghetti Squash Aglio OIio Recipe

Servings: four – 1 cup servings

Prep Time: 1 hour minutes| Cook Time: 10 minutes| Total Time: 1 hour 10 minutes

Nutritional Facts: 7g Net Carbs  |  241 Calories |  23g Fat | 9g Carbs |  3g Protein | 2g Fiber 

Ingredients:

  • 1 10” – 12” spaghetti squash (about four cups cooked squash)
  • three complete cloves garlic (about 1 heaping tbsp sliced)
  • 6 tbsp extra-virgin olive oil
  • half cup freshly grated parmesan cheese
  • 1 tsp Salt and half tsp freshly floor peppercorn
  • Optional garnish: purple pepper flakes for a little bit of kick
  • Optional garnish: parsley, as a result of it’s fairly

Steps:

  1. To make the keto spaghetti squash aglio olio, preheat oven to 350 levels, then slice the spaghetti squash in half lengthwise, drizzle calmly with olive oil and sprinkle with salt and pepper. Place lower facet down , and poke some holes within the pores and skin with a fork. Cook within the oven for 45 to 1 hr or till “spaghetti” could be very simply eliminated simply from squash.
    spaghetti squashspaghetti squashspaghetti squash
  2. In the meantime, finely slice your garlic (a mandolin is nice however I simply slice it like this).  Set apart. It ought to make a couple of heaping tablespoon of garlic.
  3. When the spaghetti squash is prepared, take away “spaghetti” and set it apart, then discard the shell.
  4. In a medium-sized skillet over medium warmth, add 2 tbsp olive oil and deliver to temp. When a drop of water will make it sizzle, it’s prepared. Add garlic and let prepare dinner for about 30 seconds (don’t let it burn). I recommend including a chunk at first to ensure it’s not too sizzling and doesn’t burn immediately, as cooktops—particularly fuel ranges—do fluctuate.
  5. Add the meat of your spaghetti squash and toss. Add remaining olive oil, salt and pepper, and toss once more. Add parmesan and toss, then serve. Enjoy!
    Aglio Olio

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Keto Spaghetti Squash Aglio OIio

Keto Side Dish Aglio Olio

Aglio Olio is a dish from Naples, Italy which means “olive oil and garlic”. It’s at all times been considered one of my favourite recipes, even earlier than I began on my keto journey. As a child, my Italian grandmother would usually serve up a bowl of pasta and butter, and as I bought older, I’d see Aglio Olio on menus and would order it as a result of it jogged my memory of these easy childhood meals—as a garlic lover, this dish is mainly the grownup model!

  • Author: Amanda C. Hughes
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: four1 cup servings 1x
  • Category: Sides

Scale

Ingredients

  • 1 10” – 12” spaghetti squash (about four cups cooked squash)
  • three complete cloves garlic
  • 6 tbsp extra-virgin olive oil
  • half cup freshly grated parmesan cheese
  • 1 tsp salt and half tsp freshly floor peppercorn
  • Optional garnish: purple pepper flakes for a little bit of kick
  • Optional garnish: parsley, as a result of it’s fairly

Instructions

  1. To make the keto spaghetti squash aglio olio, preheat oven to 350 levels, then slice the spaghetti squash in half lengthwise, drizzle calmly with olive oil and sprinkle with salt and pepper. Place lower facet down , and poke some holes within the pores and skin with a fork. Cook within the oven for 45 to 1 hr or till “spaghetti” is eliminated simply from squash.
  2. In the meantime, finely slice your garlic (a mandolin is nice however I simply slice it like this).  Set apart. It ought to make a couple of heaping tablespoon of garlic.
  3. When the spaghetti squash is prepared, take away “spaghetti” and set it apart, then discard the shell.
  4. In a medium-sized skillet over medium warmth, add 2 tbsp olive oil and deliver to temp. When a drop of water will make it sizzle, it’s prepared. Add garlic and let prepare dinner for about 30 seconds (don’t let it burn). I recommend including a chunk at first to ensure it’s not too sizzling and doesn’t burn immediately, as cooktops—particularly fuel ranges—do fluctuate.
  5. Add the meat of your spaghetti squash and toss. Add remaining olive oil, salt and pepper, and toss once more. Add parmesan and toss, then serve. Enjoy!

Nutrition

  • Serving Size: 1 cup
  • Calories: 241
  • Fat: 23g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g

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If you like spaghetti squash then make sure to try my publish Wicked Good Spaghetti Squash Recipes subsequent.

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