Roasted Shredded Brussels Sprouts and Spaghetti Squash
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
Introduction
Vegan Roasted Shredded Brussels sprouts and spaghetti Squash Vegan Roasted Shredded Brussels sprouts and spaghetti SquashNumber 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.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user IMVEGAN.
