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

La Dieta di 2 Settimane


Aglio Olio is a dish from Naples, Italy meaning “olive oil and garlic”. It’s all the time been considered one of my favourite recipes, even earlier than I began on my keto journey. As a child, my Italian grandmother would typically serve up a bowl of pasta and butter, and as I acquired 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 should you assume spaghetti squash tastes like pasta (I’d say no) however the flavors are the identical, and the spaghetti squash brings an entire new ingredient.

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 you could’t cheat on is contemporary substances, particularly the garlic.  The factor about garlic is that as quickly as you chop 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 acquired 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 would like it to soften a bit prefer it ought to on this recipe, you want the actual stuff. Freshly floor pepper as properly – should you don’t have a peppermill but, it can change your life. It doesn’t should 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, take pleasure in, take pleasure in!

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 entire cloves garlic (about 1 heaping tbsp sliced)
  • 6 tbsp extra-virgin olive oil
  • half of cup freshly grated parmesan cheese
  • 1 tsp Salt and half of tsp freshly floor peppercorn
  • Optional garnish: crimson 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 evenly 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 few 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 carry to temp. When a drop of water will make it sizzle, it’s prepared. Add garlic and let cook dinner for about 30 seconds (don’t let it burn). I counsel including a bit at first to ensure it’s not too sizzling and doesn’t burn immediately, as cooktops—particularly gasoline 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

Aglio Olio

Aglio Olio is a dish from Naples, Italy meaning “olive oil and garlic”. It’s all the time been considered one of my favourite recipes, even earlier than I began on my keto journey. As a child, my Italian grandmother would typically serve up a bowl of pasta and butter, and as I acquired 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 entire cloves garlic
  • 6 tbsp extra-virgin olive oil
  • half of cup freshly grated parmesan cheese
  • 1 tsp salt and half of tsp freshly floor peppercorn
  • Optional garnish: crimson 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 evenly 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 few 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 carry to temp. When a drop of water will make it sizzle, it’s prepared. Add garlic and let cook dinner for about 30 seconds (don’t let it burn). I counsel including a bit at first to ensure it’s not too sizzling and doesn’t burn immediately, as cooktops—particularly gasoline 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’re keen on spaghetti squash then make sure to try my put up Wicked Good Spaghetti Squash Recipes subsequent.

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