Ingredients

The following ingredients have 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)

Instruction

  • 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!