Spaghetti Squash and Brussels Sprouts with Crispy Shallots
Looking for quick and easy recipes to curb your hunger? Spaghetti Squash and Brussels Sprouts with Crispy Shallots got your back. This simple yet tasty recipe is low-carb and filled with fiber.
Allowed for all Ideal Protein phases.
Serving size
Ingredients
- 1 3½-4 lb. spaghetti squash
- 3 tbsp. olive oil – divided
- 2 large shallots – thinly sliced
- 1 lb. Brussels sprouts – shaved or thinly sliced
- 3 garlic cloves – minced
- Salt and pepper – to taste
Preparation
Step 1
Preheat your oven to 400°F. 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.
Step 2
When the spaghetti squash has cooked for about 30 minutes, heat up 2 tablespoons of olive oil on medium heat in a large pan.
Step 3
Add the shallots and cook, keep stirring frequently, for about 8 minutes or until lightly golden and crispy.
Step 4
Use a slotted spoon to remove the crispy shallots to a paper towel to drain.
Step 5
Add the brussels sprouts and minced garlic to the same pan and sauté for 4-5 minutes. You may need to extra oil.
Step 6
When the spaghetti squash is done, remove it from the oven and use a fork to scrape out the flesh into a bowl.
Step 7
Add the sautéed Brussels sprouts and crispy shallots to the bowl, and season with additional salt and pepper.
Step 8
Stir all of the ingredients together. Serve!
