The impatient version
- 1 spaghetti squash
- 1 pound Brussels sprouts
- 1 medium onion, halved and thinly sliced
- 3 cloves garlic, pressed
- 1/2 cup vegetable broth
- 15 ounces chickpeas, rinsed and drained
- 2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes (or to taste)
- salt and black pepper, to taste
- 1 1/2 teaspoon lemon juice
- sliced almonds, optional
Impatient, hungry way…
The actual recipe instructions say to bake the spaghetti squash in the oven at 400 for 1 hour… I was way to impatient and hungry to wait that long. So, I poked holes in it and put it in the microwave for 20 minutes. Works just the same- I usually do put it in the oven. It also says to bake the brussels sprouts for 15 minutes- I bought steamer b-sprouts because that’s all they had at the store. I nuked those for about 3 minutes then put them in the oven. Other than that, I followed the rest of the recipe.
Patient, I can wait way…
- Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
- While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
- In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.
I love this dish. I’m about to eat the left overs for lunch. But I must say… I’m really not that big of a fan of brussels sprouts. I might try broccoli instead next time. I also didn’t have the red pepper flakes, I think that would add a little something too!