Spaghetti Squash Aglio E Olio Recipe

How to make it

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• Directions
• Preheat the oven to 350 degrees. While the oven is warming, take the split squash and lubricate with safflower oil. Place in oven for 45 minutes or until fork tender.
• Remove from oven and let cool to room temperature. Scrape the seeds and discard. With the back of a fork, gently grate the flesh of the squash until it releases from the skin.
• To serve, heat a sauté pan with olive oil. Once the ribbons
• have dispersed, add the garlic and turn off the heat. Once the garlic has toasted, add the squash at toss making sure to coat evenly. Sprinkle with salt and pepper and enjoy!
• Nutrition
• Calories per serving:
• 841 kcal
• Daily value:
• 42%
• Servings:
• 1 Carbohydrate, by difference 20 g
• Protein 3 g
• Total lipid (fat) 87 g
• Vitamin A, IU 251 IU
• Vitamin A, RAE 13 µg
• Vitamin C, total ascorbic acid 12 mg
• Vitamin E (alpha-tocopherol) 25 mg
• Vitamin K (phylloquinone) 74 µg
• Ash 1 g
• Betaine 3 mg
• Calcium, Ca 135 mg
• Carotene, alpha 4 µg
• Carotene, beta 93 µg
• Choline, total 4 mg
• Cryptoxanthin, beta 8 µg
• Fatty acids, total monounsaturated
• 64 g
• Fatty acids, total polyunsaturated 12 g
• Fatty acids, total saturated 8 g
• Fatty acids, total trans 8 g
• Fatty acids, total trans-monoenoic 7 g
• Fiber, total dietary 8 g
• Fluoride, F 10 µg
• Folate, DFE 8 µg
• Folate, food 8 µg
• Folate, total 8 µg
• Iron, Fe 3 mg
• Lutein + zeaxanthin 136 µg
• Lycopene 6 µg
• Magnesium, Mg 53 mg
• Manganese, Mn 4 mg
• Niacin 1 mg
• Phosphorus, P 51 mg
• Phytosterols 276 mg
• Potassium, K 420 mg
• Selenium, Se 2 µg
• Sodium, Na 7 mg
• Tocopherol, gamma 2 mg
• Water 32 g