Roasted Shredded Brussels Sprouts and Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cup Spaghetti Squash 6 cup Brussels sprouts, fresh 1 large Onions, raw 3 tsp Garlic Salt 1 cup Veggie Broth(1 cup) (by LINDSEYDOBKIN) 1 fl oz Lemon Juice
Shred 1 pound of brussels sprouts using a food processor or a mandolin. Cook the spaghetti squash in the instant pot or roast per your usual recipe and cool. Steam the shredded brussels sprouts in a large flat pan with the sliced onion and spices for 5 minutes and half of the broth. Put partially cooked brussels sprouts on an oiled cookie sheets or use a sil pat or parchment paper. Roast at 400 degrees for 8 -10 minutes. Repeat the roasting with the spaghetti squash. Put both ingredients back in the large pan and mix and warm through. Taste and add pepper and lemon juice.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user IMVEGAN.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user IMVEGAN.
Nutritional Info Amount Per Serving
- Calories: 34.5
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 319.6 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.2 g
- Protein: 1.6 g