Back when I was hard-core carb-loading, I even finagled a recipe which took 20 minutes total from dry spaghetti to finished garlicky aglio e olio wonderfulness. It just takes a skillet large enough to hold dry spaghetti. It’s really an amazing way to cook it. No more waiting 30 minutes for your huge pasta pot of water to boil.
But I digress. I've enjoyed finding substitutes for pasta. So far, I quite enjoy zucchini noodles and the stand-by, couldn't be simpler to prepare, spaghetti squash, which really works well in this recipe.
Spaghetti Squash Aglio e Olio
- 1 spaghetti squash
- 1 T butter
- 2 T olive oil
- 2 large cloves garlic, minced
- granulated garlic
- red pepper flakes
- grated parm from a can
- fresh shredded parm or romano
- fresh basil
- Fresh chopped parsley
- Prepare the spaghetti squash:
- Preheat oven to 400 F
- Cut squash in half and scoop out the seeds and stringy fibers.
- Place cut side down in a roasting pan and add 1 inch of water.
- Bake uncovered for 45 min to an hour until the flesh separates easily into strands when pulled with a fork.
- Heat butter and olive oil over medium heat.
- Add the minced garlic and cook until the garlic becomes fragrant, but not browned.
- Add red pepper flakes, granulated garlic, stirring to incorporate.
- Toss in the cooked spaghetti squash, stir to coat, turn up the heat, sprinkle some grated parm over, season with salt and pepper, stir through.
- Serve, topped with fresh shredded cheese, fresh basil and chopped parsley.
- You can easily add in some leftover cooked chicken for some protein.
- And how about some cubes of mozzarella and halved cherry tomatoes? They all work nicely.