Considering what pasta-holics we are, it’s shocking to have found a pasta substitute that we actually really like! Spaghetti squash is a member of the squash family (technically a fruit!), but when cooked, can be shredded into ribbons that look like spaghetti. Whereas one cup of cooked spaghetti can have upwards of 220 calories, one cup of cooked spaghetti squash averages out to about 40 calories…we’ll be helping ourselves to seconds, thank you very much!
Regardless of our excitement about the health benefits of this dish, we love it for its tasty flavor. We’ve waxed poetic about brussel sprouts before (here and here), but we’re happy to go on the record again and state that, when roasted with olive oil, salt and pepper, brussel sprouts are truly a side dish to be reckoned with. Combine that with cheesy spaghetti squash and you’re in business! Trust us, you’ll be thrilled with the final result and your waistline will be too!
Garlic Roasted Brussel Sprout Spaghetti Squash
- 1 medium spaghetti squash, cut in half lengthwise, seeds removed
- 1 pound brussel sprouts, ends removed, halved or quartered
- 4 cloves garlic, minced
- 3/4 cup parmesan cheese, grated
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 400º F.
- Drizzle 2 tablespoons olive oil over spaghetti squash halves and season liberally with salt and pepper.
- Place squash halves cut side down on a baking sheet.
- In a large bowl, toss brussel sprouts with garlic, lemon juice and remaining olive oil. Season with salt, pepper and red pepper flakes.
- Spread brussel sprouts out in an even layer on a second baking sheet.
- Place spaghetti squash and brussel sprouts in oven and bake for 50-60 minutes, or until squash is fork tender and brussel sprouts are browned and crispy.
Note: cooking time may vary depending on size of the squash.
- Remove vegetables from oven, cover brussel sprouts with aluminum foil and let squash cool 5 minutes before handling.
- Once cooled slightly, take a fork and begin shredding flesh of spaghetti squash. Continue until you’ve got “spaghetti” strands.
- Combine brussel sprouts and shredded spaghetti squash in a large bowl and toss together with parmesan cheese.
Note: drizzle in more olive oil for a more “dressed” dish.
- Taste and adjust seasoning, if necessary, and serve immediately.