Spaghetti Squash and Roasted Brussel Sprouts
I love pasta, so when I discovered spaghetti squash, I was like "What is this animal?" Spaghetti squash is so wonderfully diverse, there are a variety of ways to serve it up. Here is a twist on spaghetti and meatballs that will have you dancing!
Prep Time: 45 Completion Time: 15 Serving Size: 4
1 spaghetti squash, halved
1 T Buttery Spread, melted
3 cloves garlic
1 large red bell pepper, chopped
1/2 red onion, sliced and halved
1 1/2 cups Brussels sprouts, destemmed
1 T olive oil
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp onion powder
1/8 tsp garlic powder
Preheat oven to 400 degrees F
Cut the spaghetti squash in half lengthwise and remove seeds. Place both halves, face down in a baking dish lined with parchment paper and bake for 45 minutes.
In an oven safe dish, combine the brussel sprouts with the olive oil, black pepper, paprika, onion powder and garlic. Toss well until brussel sprouts are evenly coated. Pop into the oven with the spaghetti squash for the last 30 minutes of baking.
Melt Buttery Spread in a sauté pan over medium heat, add red peppers onions and garlic and sauté until onions are translucent then set aside.
When the spaghetti squash is finished baking, remove from oven and allow to cool enough to handle. Now using a fork scrap out the flesh and add to the sauté pan with the onions and toss together on medium heat until everything is well combined and hot.
Serve topped with roasted brussel spouts and homemade garlic bread.
Add diced and seeded roma tomatoes to the sauté pan for some added zing.