Description
Spaghetti squash, Brussels sprouts, and crispy shallots are tossed together for an easy and flavorful side dish!
Ingredients
Scale
- 1 3 1/2 – 4 pound spaghetti squash
- 3 tablespoons olive oil (divided)
- 2 large shallots, thinly sliced
- 1 pound Brussels sprouts, shaved or thinly sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
Instructions
- Step: Preheat your oven to 400F/200C. Slice the spaghetti squash in half and scoop out the seeds. Coat the inside with a little olive oil and salt and pepper, then bake for 40-50 minutes.
- Step: When the spaghetti squash has cooked for about 30 minutes, heat 2 tablespoons of olive oil on medium heat in a large pan. Add the shallots and cook, stirring frequently, for about 8 minutes or until lightly golden and crispy.
- Step: Use a slotted spoon to remove the crispy shallots to a paper towel to drain.
- Step: Add the brussels sprouts and minced garlic to the same pan and saute for 4-5 minutes. You may need to add another splash of oil as well.
- Step: When the spaghetti squash is done, remove it from the oven and use a fork to scrape out the flesh into a bowl. Add the sauteed Brussels sprouts and crispy shallots to the bowl, and season with additional salt and pepper.
- Step: Stir all of the ingredients together and serve!
Notes
To store: This can be stored in an airtight container in the fridge for up to 4 days. To reheat: Simply pop this in the microwave for about 1 minute or so.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 154 kcal
- Sugar: 4 g
- Sodium: 30 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: spaghetti squash, brussels sprouts, crispy shallots, side dish, fall flavors, roasted vegetables