Spaghetti Squash Aglio e Olio
Spaghetti Squash Aglio e Olio is a light, flavorful Italian-inspired dish that uses roasted spaghetti squash as a low-carb base tossed with garlic, olive oil, and chili flakes. It's a modern, vegetable-forward twist on the classic Roman pasta dish, Aglio e Olio, which traditionally uses spaghetti. The dish is simple, aromatic, and highlights the natural sweetness of the squash against the savory, spicy oil.
🍽️ Nutrition at a glance
This dish is relatively low in carbohydrates and calories compared to traditional pasta, while being a good source of fiber, vitamin A, and vitamin C from the squash. A typical serving, depending on the amount of olive oil used, likely falls in the 200-300 calorie range, with the majority of calories coming from healthy fats in the olive oil.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3.5 g |
| Carbs | 28 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 320 mg |
| Potassium | 380 mg |
| Vitamin A | 15% DV |
| Vitamin C | 12% DV |
| Calcium | 6% DV |
| Iron | 8% DV |
| Magnesium | 10% DV |
| Manganese | 15% DV |
| Vitamin B6 | 10% DV |
Per 1 cup (205 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a popular modern adaptation of a classic Italian recipe to accommodate gluten-free and vegetable-centric diets. Nutritionally, it's unique for transforming a winter squash into a pasta-like texture, providing a satisfying, nutrient-dense alternative that's rich in antioxidants.
