Skinny Girl Spaghetti Aglio E Olio
Craving comfort food that doesn’t derail your health goals? This elevated Spaghetti Aglio e Olio swaps out traditional pasta for spaghetti squash, making it low-carb and hormone-friendly. Shrimp provides lean protein to keep you full and support muscle recovery, while olive oil delivers healthy fats to stabilize hormones and support brain health. Garlic isn’t just there for flavor—it’s also a natural anti-inflammatory that can help balance your body.
This low-carb recipe helps prevent blood sugar spikes that can stress your hormones, making it a great choice for maintaining energy levels and reducing cravings. Perfect for a cozy night in or meal-prepping for the week!
What you’ll need:
Spaghetti squash
1 pound shrimp, cooked
12 garlic cloves
1/2 cup olive oil
1/4 cup water
1 tsp of salt
Chopped parsley and pecorino romano to garnish
Directions (makes 4 servings)
Preheat your oven to 350 and line a baking sheet with parchment paper. Cut open your spaghetti squash and remove the seeds. Drizzle with a little bit of extra-virgin olive oil, salt and pepper and massage onto your squash.
Roast in the oven for 30 minutes. Do not overcook your spaghetti squash. It needs to be on the firmer side, more al dente if you will, so it doesn’t become mushy.
In the meantime place garlic cloves into cold water in a pan, bring it up to a boil for 10 seconds before straining. Repeat 4-5 times until garlic is soft and doesn’t have raw garlic flavour. Blend with Olive oil, salt and water until smooth.
Cook your shrimp in a pan with some olive oil and season with salt. About 2 minutes each side, careful not to overcook.
Once your spaghetti squash is done, use a fork to create your spaghetti strands.
Combine your “spaghetti” with your sauce and toss until you get a velvety consistency.
Plate your spaghetti squash and shrimp and garnish with pecorino romano and parsley. That’s it, enjoy!
Nutrition Facts (per serving)
390 Cals
28g fat
14g carb
2 g fibre
24g pro