Spaghetti Squash with brussels sprouts and green beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive oil1 spaghetti squash10-15 brussells sprouts15-20 green beans1 cup mushrooms1.5 tbsp balsamic vinegar3 cloves garlic1/2 cup chopped onion3 tbsp lemon juice10-15 black or kalamata olivesgoat's feta cheesesalt and pepper to taste
Preheat oven to 375 degrees. Grease with oil or spray a baking sheet.
Cut one spaghetti squash in half carefully, with a sharp knife. Scoop out the seeds with a spoon, being careful to leave the flesh in tact. Place the halves, cut side down, on the baking sheet.
Chop the woody ends off the brussells sprouts then halve the brussells sprouts. You may want to cut them smaller to be more bite-sized.
Chop the ends off of the green beans, then cut into 1.5 inch long sections.
Chop the mushrooms.
Mix the brussells sprouts, green beans, and mushrooms together in a casserole dish. Toss with olive oil and balsamic vinegar.
Place the mixed veggies and spaghetti squash in the oven for 30 minutes. Toss the veggies half way through cooking time.
Peel and mince three cloves of garlic. Chop the onion and the olives.
When the veggies and squash are done, remove from oven. Let the squash cool enough for you to handle. Scoop the strands out with a fork.
Heat olive oil in a pan on medium heat. Sautee the onion, then add the garlic. Add the veggies and squash, and mix thoroughly. Add the lemon juice.
Remove from heat. Toss with the olives.
Serve with feta and salt and pepper.
Serving Size: Makes 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user LAURENNOELLE.
Cut one spaghetti squash in half carefully, with a sharp knife. Scoop out the seeds with a spoon, being careful to leave the flesh in tact. Place the halves, cut side down, on the baking sheet.
Chop the woody ends off the brussells sprouts then halve the brussells sprouts. You may want to cut them smaller to be more bite-sized.
Chop the ends off of the green beans, then cut into 1.5 inch long sections.
Chop the mushrooms.
Mix the brussells sprouts, green beans, and mushrooms together in a casserole dish. Toss with olive oil and balsamic vinegar.
Place the mixed veggies and spaghetti squash in the oven for 30 minutes. Toss the veggies half way through cooking time.
Peel and mince three cloves of garlic. Chop the onion and the olives.
When the veggies and squash are done, remove from oven. Let the squash cool enough for you to handle. Scoop the strands out with a fork.
Heat olive oil in a pan on medium heat. Sautee the onion, then add the garlic. Add the veggies and squash, and mix thoroughly. Add the lemon juice.
Remove from heat. Toss with the olives.
Serve with feta and salt and pepper.
Serving Size: Makes 4 servings.
Number of Servings: 1
Recipe submitted by SparkPeople user LAURENNOELLE.
Nutritional Info Amount Per Serving
- Calories: 191.3
- Total Fat: 6.5 g
- Cholesterol: 15.0 mg
- Sodium: 447.5 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 9.4 g
- Protein: 10.1 g
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