Spaghetti Squash, Brussels Sprouts and Crispy Shallots
User Reviews
5
Spaghetti Squash, Brussels Sprouts and Crispy Shallots
Description
Spaghetti Squash, Brussels Sprouts and Crispy Shallots features spaghetti squash baked until tender and scraped into delicate strands. Meanwhile, thinly sliced shallots are cooked in olive oil until golden and crispy, then removed to be mixed back in later. Brussels sprouts are thinly sliced and sautéed with garlic in the same pan, preserving the flavors left by the shallots.
The resulting combination offers varied textures: the soft squash, sautéed Brussels sprouts with a slight bite, and crispy shallots for an extra layer of flavor and crunch. Salt and pepper adjust seasoning to taste, keeping the dish simple and fresh.
This dish can be served as a warm side or a light main, suitable for vegetarians or anyone looking for a vegetable-forward plate. It's easy to make ahead or store, and reheats well in a microwave.
Storage is straightforward in an airtight container for up to four days, and reheating is as simple as a short microwave session, making it a convenient option for meals throughout the week.
Ingredients
- 1 /2 - 4 pound spaghetti squash
- 3 tablespoons olive oil divided
- 2 shallot thinly sliced, large
- 1 pound Brussels sprouts shaved or thinly sliced
- 3 garlic minced, cloves
- salt to taste
- black pepper to taste
Instructions
- 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.
- 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.
- Use a slotted spoon to remove the crispy shallots to a paper towel to drain.
- 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.
- 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.
- Stir all of the ingredients together and serve!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days to maintain freshness.
- Reheat gently in the microwave for about 1 minute to warm without overcooking the vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 30mg | 1% |
| Potassium | 492mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 855IU | 17% |
| Vitamin C | 98mg | 109% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
