Spaghetti Squash with Brussels Sprouts
Have you heard of spaghetti squash? It’s basically your average looking yellow squash but inside it holds a secret. It looks normal when you cut into it, but if you start scraping at it with a fork, the inside flesh literally falls into thin spaghetti-like strands of squash!
I know this big vegetable looks intimidating, but it’s so tasty and is a great vegetable to try if you aren’t a huge veggie fan. If you’re looking to make a healthy meal, or just one with low carbs or low calories, look no further! I think it tastes great, it’s creamy and naturally sweet, and it has a nice crunch to it. Be warned though, just because it’s called spaghetti squash doesn’t mean it tastes like spaghetti, so don’t be expecting pasta! You can find spaghetti squash at Santa Monica farmers markets and groceries all year round, and I’m assuming most other cities are the same way.
Interesting fact about Spaghetti Squash: Did you know that spaghetti squash contains an arsenal of vitamins like vitamin A, B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K? A report from Colorado State University explains that obtaining your daily vitamins through food sources such as spaghetti squash may be more beneficial than taking vitamin supplements, as food contains several chemicals that work together, making the vitamins function more efficiently.
Read more here.
I’ve made spaghetti squash a few different ways, I’ll be sharing more in the future, but for now, an easy recipe I use is spaghetti squash with my brussels sprouts recipe. It’s delicious and filling because it contains so much fiber. This recipe is also vegan if you’re looking to cut back on animal products.
Here’s what you’ll get:
Here’s what you’ll need:
♦1 spaghetti squash
♦1lb brussels sprouts
♦2.5 tbs of extra virgin olive oil
♦4 cloves garlic
♦1/4 cup grated or shredded parmesan cheese
♦salt, pepper, & garlic powder to taste
makes approx. 6 servings at about 1.5 cups per serving. 190 calories per serving, about 14g carbs, 7g fat (all from olive oil and cheese), 5g fiber, 4g protein
What you’ll do:
Preheat your oven to 350F. Cut the stem end off with a sharp knife and cut the squash down the middle–be careful it’s a tough one! Take a spoon and scoop out all the seeds from the middle and the small fibers attached to them and discard. Drizzle a half tablespoon of extra virgin olive oil over both halves on the fleshy sides and cover them with it. Put them on a foil covered baking sheet flesh sides facing up and bake for 45min to an hour. You can tell when it’s done when the flesh is soft but not mushy.
While the squash is baking, ready the brussels sprouts according to my recipe here.
Take the tray out of the oven and let the halves cool for about 15 minutes. After they are cooled down a bit, use a fork and scrape out all the flesh you can.
While the squash is cooling, bump up the oven temp to 450F and throw in the brussels sprouts for 15-20 min. When they are nice and browned, add them to your spaghetti squash, mix around and stuff your face! Enjoy!
♥Santa Monica Life♥