Best 4 Spaghetti Squash With Roasted Brussels Sprouts And Chickpeas Recipes

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**Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas: A Wholesome and Flavorful Dish**

Get ready to tantalize your taste buds with a delectable dish that combines the goodness of roasted vegetables and wholesome grains. Spaghetti squash, with its tender spaghetti-like strands, serves as the base for this delightful meal. Perfectly roasted Brussels sprouts add a slightly bitter yet earthy flavor, while chickpeas provide a protein-packed boost. Drizzle the dish with a zesty lemon-tahini dressing, and you have a symphony of flavors that will leave you craving more. This recipe is a perfect balance of health and indulgence, making it an ideal choice for a satisfying and nutritious dinner. Let's dive into the details and discover how to create this culinary masterpiece in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Provided by clare

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 4

Number Of Ingredients 4

1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
  • Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg

SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS AND CHICKPEAS



Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas image

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

1 spaghetti squash
1 lb Brussels sprout
1 medium onion, halved and thinly sliced
3 garlic cloves, pressed
1/2 cup vegetable broth
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
1/4 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1 1/2 teaspoons lemon juice
sliced almonds (optional)

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.

ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 7

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Steps:

  • Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
  • When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS



Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

  • Bring a pot of salted water to a boil.
  • Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
  • Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
  • Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
  • Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
  • Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

Tips:

  • Choose the right spaghetti squash: Look for a spaghetti squash that is firm and heavy for its size. The skin should be smooth and free of blemishes.
  • Roast the spaghetti squash until it is tender: The squash should be roasted until it is easily pierced with a fork. If the squash is not roasted long enough, it will be difficult to shred.
  • Use a fork to shred the spaghetti squash: Once the squash is roasted, use a fork to shred it into spaghetti-like strands. This is the easiest way to get the desired texture.
  • Roast the Brussels sprouts until they are tender: The Brussels sprouts should be roasted until they are slightly charred and tender. This will bring out their natural sweetness.
  • Use a variety of chickpeas: This recipe calls for canned chickpeas, but you can also use dried chickpeas that have been cooked until tender. If using dried chickpeas, be sure to soak them overnight before cooking.
  • Add your favorite toppings: This recipe is a great base for a variety of toppings. Try adding some grated Parmesan cheese, crumbled bacon, or chopped nuts.

Conclusion:

This spaghetti squash recipe with roasted Brussels sprouts and chickpeas is a healthy and delicious meal that is perfect for a weeknight dinner. The spaghetti squash is a good source of fiber and nutrients, and the Brussels sprouts and chickpeas add protein and flavor. This recipe is also a great way to get your kids to eat their vegetables. Serve it with a side salad or a piece of crusty bread for a complete meal.

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