More Fabulous Spaghetti Squash Recipes…Spaghetti Squash With Roasted Brussels Sprouts, Chickpeas and Onions
So, spaghetti squash is awesome, as we all know, especially if you are trying to watch your carbohydrates with your eating plan, but don’t want to feel super deprived. A few things you might want to be aware of with spaghetti squash…although it resembles pasta, it DOES NOT taste like pasta. Spaghetti squash also DOES NOT interact with sauce the same way real pasta does. Spaghetti squash, if you did into it plain with nothing on it, tastes like…squash! But it’s fun to eat and knowing it is only 40 calories for a whole cup of this stuff and it doesn’t leave you bloated or in a “carb coma”…well, you can psych yourself out. I know I have, and I love this stuff!
I know many of you are probably feeling like you have done just about every spaghetti squash recipe out there and…you’re burned out. So you see, this is why you have ME in your life to come up with new, fun, healthy recipes for you to try at home.
So this dish here makes about 5 servings, but you will probably eat two of them in one sitting, because it is a very light dish, coming in at less than 200 calories a serving. I also added ground turkey meat to mine(the picture below!), because as a self-proclaimed athlete, to just have the dish alone, I felt unsatisfied after one serving and knew adding a little lean protein would help with that. Feel free to add a little sliced avocado or crushed almonds for extra sustanence.
SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS, CHICKPEAS AND ONIONS
- 1 spaghetti squash
- 1 pound Brussels sprouts
- 1 medium onion, halved and thinly sliced
- 3 cloves garlic, pressed
- 1/2 cup vegetable broth
- 15 ounces chickpeas, rinsed and drained
- 2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes (or to taste)
- salt and black pepper, to taste
- sliced almonds or avocado, optional
Instructions
BEWARE this is a healthy recipe and it is not difficult, but it takes a little over an hour to put together. It is totally worthwhile because you can store it in tupperware and take it with you to work or wherever, but it is not the quickest recipe around.
- Preheat oven to 400F. Pierce a spaghetti squash a few times with a knife (pierce deeply through flesh into center). Place on a baking sheet or foil on center rack of your oven. Bake for 30 minutes and then turn it over. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until it is cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
- While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half. Place on a baking sheet and douse with olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes. Remove them when they are just beginning to get brown (they will finish cooking in the skillet in the next step).
- In a large, deep, non-stick skillet, spray it down with cooking spray and cook the onions on medium-high heat until they become golden, about 4-5 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover the skillet with a lid. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste. Serve topped with crushed or sliced almonds, if desired.
