4-Ingredient Spaghetti Squash Recipe With Brussels Sprouts: Delicious Healthy Eating by Ann Marie Patitucci
Have you resolved to eat better or lose weight? Well, vegetables are low in calories and high in water and fiber. Depending on the types of vegetables, 1 cup of vegetables has only 20 to 50 calories. Contrast that with 1 cup of pasta or rice, which has about 200 calories. This is not to say that carbs don't also have a place on your plate, but just to put the calorie difference into perspective.
According to Eating Well, the 12 best vegetables for weight loss are cauliflower, spaghetti squash, avocado, cabbage, zucchini, romaine lettuce, green peas, kale, spinach, carrots, bell peppers and broccoli. I was thrilled to see some of my favorites on this list! More good news: There are endless recipes made with these vegetables that are not only healthy but also tasty. One of my favorite vegetables is squash. If you haven’t tried spaghetti squash yet, I highly recommend it!
Here’s an easy low-calorie recipe, whether you already love spaghetti squash and want to make a great side dish or if you’re new to spaghetti squash recipes. This one is easy to make, healthy and delicious! Win, win, win! This recipe combines the squash, brussels sprouts and crispy shallots with garlic and onion for a delicious vegan experience. I’ve served this as a side dish but you could easily turn it into a main dish by adding diced or shredded chicken, pulled pork, Italian sausage, chicken sausage, etc. To keep it a vegan and vegetarian meal, consider adding kale, mushrooms, chickpeas, spinach, etc.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 3 1/2 - 4 pounds spaghetti squash
- 3 tablespoons extra virgin olive oil (divided)
- 2 large shallots, thinly sliced
- 1 pound brussels sprouts, thinly sliced or shaved
- 3 garlic cloves, minced
- grated Parmesan cheese or shredded vegan cheese, for serving (optional)
Here’s how to make it:
- Cut the spaghetti squash in half and scoop out the seeds (discard seeds). Coat the inside of the squash with a light layer of olive oil and then sprinkle some salt and pepper, to taste. Bake in a preheated 400-degree F oven for 40 to 50 minutes.
- After 30 minutes of cooking time, heat 2 tablespoons of olive oil on medium heat in a large skillet. Add the shallots and cook, stirring frequently, until lightly golden and crispy, about 8 minutes. Once shallots are lightly golden and crispy, use a slotted spoon to transfer them to a paper towel to drain. Add the minced garlic and brussels sprouts to the skillet and sauté for 4 to 5 minutes. Add a bit more olive oil if needed.
- When the spaghetti squash is done, remove it from the oven. Use a fork to scrape out the “spaghetti” (flesh) into a medium-sized bowl. Add the shallots and brussels sprouts to the bowl. Season with additional salt and pepper, to taste. Mix all of the ingredients together and serve.
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