GARLIC ROASTED BRUSSEL SPROUT SPAGHETTI SQUASH

GARLIC ROASTED BRUSSEL SPROUT SPAGHETTI SQUASH

Serves 6

Ingredients

• 1 medium spaghetti squash, cut in half lengthwise, seeds removed
• 1 pound brussel sprouts, ends removed, halved or quartered
• 4 cloves garlic, minced
• 3/4 cup parmesan cheese, grated
• 3 tablespoons extra-virgin olive oil, plus more as needed
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon red pepper flakes
• kosher salt and freshly ground pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Drizzle 2 tablespoons olive oil over spaghetti squash halves and season liberally with salt and pepper.
3. Place squash halves cut side down on a baking sheet.
4. In a large bowl, toss brussel sprouts with garlic, lemon juice and remaining olive oil. Season with salt, pepper and red pepper flakes.
5. Spread brussel sprouts out in an even layer on a second baking sheet.
6. Place spaghetti squash and brussel sprouts in oven and bake for 50-60 minutes, or until squash is fork tender and brussel sprouts are browned and crispy. Note: cooking time may vary depending on size of the squash.
7. Remove vegetables from oven, cover brussel sprouts with aluminum foil and let squash cool 5 minutes before handling.
8. Once cooled slightly, take a fork and begin shredding flesh of spaghetti squash. Continue until you’ve got “spaghetti” strands.
9. Combine brussel sprouts and shredded spaghetti squash in a large bowl and toss together with parmesan cheese. Note: drizzle in more olive oil for a more “dressed” dish.
10. Taste and adjust seasoning, if necessary, and serve immediately.

Source: 12 tomatoes