This has been one of our favorite dishes to make together for years! It is a taste sensation! We used to make it only using pasta, but after discovering the wonders of spaghetti squash we would never go back! It’s wonderful for a meal by yourself or to please a crowd!
Brussels Sprouts on a Bed of Spaghetti Squash
1 small Spaghetti Squash
2 large handfulls of Brussel Sprouts
1 clove of Garlic
Extra Virgin Olive Oil
Salt and Pepper
Cut a small spaghetti squash in half. Scrape out the seeds and drizzle with olive
oil, salt and pepper. Put the cut side down on a parchment lined baking sheet.
Bake for approx. 45 minutes in a 400 degree oven. To test if the squash is done
lightly squeeze the sides of the squash or pierce it with a knife.
Shred the inside with two forks. You will have a mound resembling spaghetti.
Pull the outer leaves off the Brussels sprouts and make an X in the woody core
(it helps it cook evenly). Peel the skin off one clove of garlic. Place both in boiling
salted water for 8 minutes. Refresh in cold water then cut the Brussels sprouts
in quarters and mince the garlic. Sautee the Brussels sprouts and garlic in a
mixture of olive oil and butter until they turn golden.
Meanwhile, heat the spaghetti squash in a little olive oil, seasoning to taste with
salt and fresh ground pepper.
Plate the squash then mound the Brussels sprouts on top and sprinkle with