All goods things must come to an end. Which means zucchini season must come to an end. Which means zoodles must come to an end.
But the end of the zoodle season means the beginning of the spaghetti squash season. Spaghetti squash is sweet and easier to prepare. I whipped up a bowl of spaghetti squash with some brussels sprouts, and if you squint enough, it could almost look like a bowl of spaghetti with truffle shavings (!) Anyway, it was delicious, filling, and healthy.
- 1 spaghetti squash
- 4 brussel sprouts
- 1 tablespoon of olive oil
- Preheat the oven to 400.
- Prepare the brussels sprouts: Cut off the bottoms and slice the brussels sprouts lengthwise. Toss with salt, pepper, and 1/2 tablespoon of olive oil.
- Prepare the spaghetti squash: Slice the spaghetti squash in half lengthwise, and scoop out the seeds with a spoon.
- Line a roasting pan with parchment paper.
- Place the spaghetti squash halves downward and the brussels sprouts beside them in the roasting pan.
- Put the roasting pan in the oven for 40 minutes (or until the squash is tender and the sprouts are crispy).
- Scrape the spaghetti out of the squash: Using a fork, rake the meat of the squash lengthwise.
- Toss the spaghetti squash with olive oil, salt, and pepper.
- Place the spaghetti squash in a serving bowl. Fluff, if necessary.
- Top the spaghetti squash with the brussels sprouts.
15 minutes active time, 1 hour total. Serves 2.