Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

Spaghetti Squash with Roasted Brussels Sprouts [Vegan/Gluten Free]

by Chelsea @ Make Real Food on March 4, 2014, 2 comments

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.  Spaghetti Squash with Roasted Brussels Sprouts [Vegan/Gluten Free]

If you’ve never cooked spaghetti squash, here’s a super fast and mega easy lesson. You should give it a shot.  Spaghetti Squash with Roasted Brussels Sprouts [Vegan/Gluten Free]

Let’s make it!

Spaghetti Squash with Roasted Brussels Sprouts [Vegan/Gluten Free]
Author: 
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425 degrees
  2. Trim the ends and any loose leaves off of the Brussels sprouts
  3. Mix the olive oil, salt, pepper and garlic powder in a medium size mixing bowl
  4. Toss the Brussels sprouts in the mixture
  5. Lay flat on a rimmed baking sheet
  6. Bake until crispy on the outside and soft on the inside, about 25 – 30 minutes (but watch to make sure they don’t burn)
  7. 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!

I posted this recipe in Ricki Heller’s Wellness Weekend.  Click Here to find other great vegan recipes!

I posed this recipe in Whole Food Friday’s hosted by Allergy Free Alaska.  Click here to find other great recipes!

P.S. – 

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2 thoughts on “Spaghetti Squash with Roasted Brussels Sprouts [Vegan/Gluten Free]

  1. Hi Chelsea!–Spaghetti Squash and Roasted Brussels Sprouts … what a healthy, yummy combo! Thanks so much for sharing it on Gluten-Free Wednesdays! 🙂 I hope to see you every week at GFW. Don’t forget that you can link up older recipes, so pull out your favorites on those weeks when you don’t get a post up. 😉 Btw, love the nice clean looks of your new blog and the new emphasis on “Make Real Food. Indeed! 🙂

    Hugs,
    Shirley

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