Spaghetti Squash, Brussels Sprouts and Crispy Shallots
Spaghetti squash, Brussels sprouts, and crispy shallots are tossed together for an easy and flavorful side dish!
Servings: 4 servings
- 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
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.
Calories: 154kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 492mg | Fiber: 5g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 98mg | Calcium: 56mg | Iron: 2mg