Keto Spaghetti Squash Aglio OIio

Keto Side Dish Aglio Olio

5 from 6 reviews

Aglio Olio is a dish from Naples, Italy that means “olive oil and garlic”. It’s always been one of my favorite recipes, even before I started on my keto journey. As a kid, my Italian grandmother would often serve up a bowl of pasta and butter, and as I got older, I’d see Aglio Olio on menus and would order it because it reminded me of those simple childhood meals—as a garlic lover, this dish is basically the adult version!



  • 1 10” – 12” spaghetti squash (about 4 cups cooked squash)
  • 3 whole cloves garlic
  • 6 tbsp extra-virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 1 tsp salt and 1/2 tsp freshly ground peppercorn
  • Optional garnish: red pepper flakes for a bit of kick
  • Optional garnish: parsley, because it’s pretty


  1. To make the keto spaghetti squash aglio olio, preheat oven to 350 degrees, then slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper. Place cut side down , and poke some holes in the skin with a fork. Cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash.
  2. In the meantime, finely slice your garlic (a mandolin is great but I just slice it like this).  Set aside. It should make about a heaping tablespoon of garlic.
  3. When the spaghetti squash is ready, remove “spaghetti” and set it aside, then discard the shell.
  4. In a medium-sized skillet over medium heat, add 2 tbsp olive oil and bring to temp. When a drop of water will make it sizzle, it’s ready. Add garlic and let cook for about 30 seconds (don’t let it burn). I suggest adding a piece at first to make sure it’s not too hot and doesn’t burn instantly, as cooktops—especially gas ranges—do vary.
  5. Add the meat of your spaghetti squash and toss. Add remaining olive oil, salt and pepper, and toss again. Add parmesan and toss, then serve. Enjoy!


Keywords: Aglio Olio