Nutari
Spaghetti Squash Aglio e Olio with Anchovies
Golden roasted spaghetti squash tossed with garlic-infused olive oil, anchovy umami, and red chilli flakes.
210kcal
6gProtein
18gCarbs
13gFat
3.5gFibre
Ingredients
- 400g spaghetti squash (about half)
- 5 tbsp extra virgin olive oil
- 6 anchovy fillets, minced
- 5 cloves garlic, thinly sliced
- 1 tsp red chilli flakes
- 30g fresh parsley, chopped
- Salt and pepper to taste
Method
- Preheat oven to 200°C (400°F). Roast spaghetti squash cut-side down for 25-30 minutes until tender.
- Fork out squash strands into a bowl.
- Gently heat olive oil in a large pan with garlic and chilli flakes until fragrant, about 3 minutes.
- Stir in minced anchovies and cook 1 minute until dissolved.
- Add squash strands and toss gently to coat.
- Season with salt and pepper, top with parsley, and serve.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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