Parmy Roasted Spaghetti Squash and Brussels Sprouts
Ingredients (serves 4)
- 1 medium-sized spaghetti squash (5-6 pounds)
- 1 pound fresh Brussels sprouts
- 2 tbsp. olive oil (divided)
- 1/4 cup pine nuts or walnuts (optional)
- 1 tsp. onion powder
- Salt and pepper to taste
- Parmesan cheese
- Carefully cut the spaghetti squash in half, lengthwise. Brush the flesh with olive oil and place cut side down on a baking sheet. You don't need to remove the seeds at this time.
- Without preheating the oven, place the squash in the oven and turn it on to 460 degrees F. Set the timer for 35 minutes.
- While the squash is roasting, clean the Brussels sprouts and cut each in half. Spread them in a single layer on a foil lined baking sheet.
- Check the squash for doneness by quickly, and with a mitted hand, flip one of the halves over and use a fork to insert it into the flesh. If you can shred the flesh in spaghetti-like strands, the squash is done. If you can't, then return it to the oven and cook for an additional 10 minutes.
- Once the squash is done, remove it from the oven and set it aside to cool enough to be handled. Reduce the heat of the oven to 450 degrees F.
- Drizzle the Brussels sprouts with 1 tbsp. olive oil. Use your hands to gently toss them so each is coated with oil and spread them our in a single layer. Sprinkle the onion powder over them.
- Place the Brussels sprouts in the oven and roast for 20-25 minutes. They are ready when they are somewhat tender to the fork and have a little dark brown on the outer parts and top.
- Once the squash is cool enough to handle (about 15 minutes), gently scoop out the seeded center and discard. Use a fork to gently make "noodles." Place the noodles in a large bowl, add the pine nuts or walnuts and gently toss.
- Once the Brussels sprouts are done, pour them into the bowl with the squash. Salt and pepper to taste and sprinkle with freshly grated Parmesan cheese.
- Consider serving alongside grilled chicken breast, turkey burger, or even topping the dish with lean ground beef.
- To add a little heat, sprinkle in some red pepper flakes.
- It add an Italian flare, sprinkle in some garlic and Italian seasoning.