SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS AND CHICKPEAS
Make and share this Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas recipe from Food.com.
Provided by Mindelicious
Categories Vegetable
Time 2h
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until 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 (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) 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 finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
- In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. 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, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.
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Omonuche Friday
[email protected]Overall, this was a good recipe. It was easy to make and the flavors were good. I would definitely make it again.
Miracle Sunday
[email protected]This recipe was a bit too oily for my taste. I think I would try it again with less oil.
Julian Araiza
[email protected]I'm not a big fan of spaghetti squash, but this recipe was actually really good. The Brussels sprouts and chickpeas were roasted perfectly and the lemon zest added a nice brightness.
Mian Iqbal
[email protected]This recipe was a bit bland for my taste. I added some extra garlic and chili flakes and it was much better.
Sadze Daniel
[email protected]This was an easy and delicious recipe. I loved the combination of flavors and textures. The spaghetti squash was a great substitute for pasta.
Nosipho Kubheka
[email protected]I followed the recipe exactly and it turned out great! The spaghetti squash was tender and the Brussels sprouts were crispy. The chickpeas added a nice protein boost.
Sarata Osuman
[email protected]This was a great recipe! The spaghetti squash was perfectly cooked and the Brussels sprouts and chickpeas were roasted to perfection. I loved the addition of the lemon zest and feta cheese.
Gabriela Corrales
[email protected]I love this recipe! It's so healthy and flavorful. I've made it several times and it's always a hit with my family and friends.
Kawsar Rahman
[email protected]This recipe is a great way to use up leftover spaghetti squash. I added some cooked chicken and it was a complete meal.
Game Freak
[email protected]I was a bit skeptical about spaghetti squash, but this recipe changed my mind. It's so flavorful and the texture is perfect. The roasted Brussels sprouts and chickpeas are also delicious.
Memz Memoz
[email protected]This was a great weeknight meal. It was easy to make and the flavors were amazing. I'll definitely be making this again.
BLACK FREE FIRE
[email protected]I've made this recipe several times and it's always a hit. The spaghetti squash is so easy to prepare and the Brussels sprouts and chickpeas roast up beautifully. I love the addition of the lemon zest and feta cheese.
Victoria Zengeya
[email protected]This is the most delicious way to get your veggies in! The spaghetti squash and roasted Brussels sprouts are perfectly roasted and the chickpeas add a nice protein boost.