Roasted Shredded Brussels Sprouts and Spaghetti Squash


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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Roasted Shredded Brussels Sprouts and Spaghetti Squash calories by ingredient
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Introduction

Vegan Roasted Shredded Brussels sprouts and spaghetti Squash Vegan Roasted Shredded Brussels sprouts and spaghetti Squash
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

Tips

Cook a medium spaghetti squash whole in an instant pot for 12 min with a 15 minute release. Test for doneness with a knife. Cool and seed before using in recipe.


Directions

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.

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Member Ratings For This Recipe


  • Incredible!
    Very delicious and simple to make. - 1/17/20

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