Before we even get started – was I the only person in the world that didn’t know that the ‘brussel’ in ‘Brussels sprouts’ was 1 – a proper noun that needed to be capitalized and 2 – had an ‘s’ on the end? Geez. I didn’t believe the spell check, and so I googled it. Turns out, spell check was right. Imagine that.
Anywho. I sort of went on a spaghetti squash kick a few weeks back. This recipe was also a product of it. I actually had something similar at work in January. They’re trying to make the cafeteria food healthier, and I have somehow became the official taste tester [which I am 110% a-okay with!]. Before the day I tasted this at work I didn’t think that I liked Brussels sprouts (apparently so much that I didn’t know how to properly spell the food!). This recipe changed my mind.
If you’ve never cooked spaghetti squash, here’s a super fast and mega easy lesson. You should give it a shot.
Let’s make it!
- 1 spaghetti squash, cooked
- 2 pounds of Brussels sprouts
- 2 – 3 tablespoons of olive oil
- Scant 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- Preheat the oven to 425 degrees
- Trim the ends and any loose leaves off of the Brussels sprouts
- Mix the olive oil, salt, pepper and garlic powder in a medium size mixing bowl
- Toss the Brussels sprouts in the mixture
- Lay flat on a rimmed baking sheet
- Bake until crispy on the outside and soft on the inside, about 25 – 30 minutes (but watch to make sure they don’t burn)
- Serve warm on top of spaghetti squash
I posted this recipe in Gluten Free Wednesday’s Round Up. Click Here to find other great GF recipes!
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