Spaghetti Squash, Brussels Sprouts and Crispy Shallots
Spaghetti squash, Brussels sprouts, and crispy shallots are tossed together for an easy and flavorful side dish!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
Use a slotted spoon to remove the crispy shallots to a paper towel to drain.
- 4
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.
- 5
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.
- 6
Stir all of the ingredients together and serve!