5 from 39 votes
Spaghetti Squash, Brussels Sprouts and Crispy Shallots
This recipe combines roasted spaghetti squash strands with sautéed Brussels sprouts and crunchy, golden shallots. The spaghetti squash provides a tender, mild base resembling pasta, while the Brussels sprouts add a slight bitterness and texture. Crispy shallots introduce a savory, caramelized crunch, creating a balanced mix of flavors and textures in a single dish that's nutritious and filling.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
servings
Calories:
154 kcal
Course:
Side Dish
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 154
% 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.