Spaghetti Squash, Brussels Sprouts and Crispy Shallots

5 from 6 votes

Spaghetti squash, Brussels sprouts, and crispy shallots are tossed together for an easy and flavorful side dish!

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Side Dish

Cuisine: American

Keyword: Spaghetti Squash Recipe, spaghetti squash side dish, Spaghetti squash, brussels sprouts, and crispy shallots

Servings: servings

Calories: 154kcal

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!

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.