Spaghetti Squash Aio E Oio – a delicious recipe with garlic, red pepper, olive oil, bread crumbs from stale baguette, Italian parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat your oven to 350. Poke the spaghetti squash all over with a fork and bake in a roasting pan for about 45 minutes (depending on the size), until it is soft when pierced through with a skewer or knife. Remove from the oven and allow to cool a bit while you prepare the garlicy bread crumbs.
2
Peel and mince the garlic. Heat a small saucepan over medium heat and then add the olive oil. When it glistens, add the red pepper flakes and minced garlic and cook, stirring for a few minutes until it is soft and fragrant but before it starts to brown. Now add the bread crumbs and a generous pinch of salt and cook them, stirring, until they turn a pretty toasted brown color. Remove from heat.
3
Slice the spaghetti squash lengthwise and gently scoop out the seeds and pulp. Now run a fork along the squash flesh to release the spaghetti strands. Transfer the strands of spaghetti squash to a serving bowl.
4
Chop the parsley and stir into the garlicy bread crumb mixture. Layer the breadcrumbs onto the spaghetti squash. Toss and serve immediately.
213
kcal
Calories
15
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 medium spaghetti squash, 2 large garlic cloves, red pepper flakes to taste, 1/4 cup olive oil, and more.
Yes, Spaghetti Squash Aio E Oio falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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