Parmy Roasted Spaghetti Squash and Brussels Sprouts

Calories per serving: 270

Macronutrient breakdown:  Protein: 12% | Fat: 36% | Carb: 52%

Nutrients, Serving

Protein: 9 g
Fat: 12 g
Carbs: 39 g
Fiber: 10 g
Sodium: 246 mg
Sat. Fat: 3 g

Ingredients (serves 4)

• 1 medium-sized spaghetti squash (3-4 pounds)
• 1 pound fresh Brussels sprouts
• 2 tbsp. olive oil (divided)
• 1/4 cup pine nuts or walnuts (optional)
• 1 tsp. onion powder
• Salt and pepper to taste
• 1/3 cup freshly grated Parmesan cheese

Directions

1. Carefully cut the spaghetti squash in half, lengthwise.  Brush the flesh with olive oil and place cut side down on a baking sheet.  You don't need to remove the seeds at this time.
2. Without preheating the oven, place the squash in the oven and turn it on to 460 degrees F.  Set the timer for 35 minutes.
3. While the squash is roasting, clean the Brussels sprouts and cut each in half.  Spread them in a single layer on a foil lined baking sheet.
4. Check the squash for doneness by quickly, and with a mitted hand, flip one of the halves over and use a fork to insert it into the flesh.  If you can shred the flesh in spaghetti-like strands, the squash is done.  If you can't, then return it to the oven and cook for an additional 10 minutes.
5. Once the squash is done, remove it from the oven and set it aside to cool enough to be handled.  Reduce the heat of the oven to 450 degrees F.
6. Drizzle the Brussels sprouts with 1 tbsp. olive oil.  Use your hands to gently toss them so each is coated with oil and spread them our in a single layer. Sprinkle the onion powder over them.
7. Place the Brussels sprouts in the oven and roast for 20-25 minutes.  They are ready when they are somewhat tender to the fork and have a little dark brown on the outer parts and top.
8. Once the squash is cool enough to handle (about 15 minutes), gently scoop out the seeded center and discard.  Use a fork to gently make "noodles."  Place the noodles in a large bowl, add the pine nuts or walnuts and gently toss.
9. Once the Brussels sprouts are done, pour them into the bowl with the squash.  Salt and pepper to taste and sprinkle with freshly grated Parmesan cheese.

Tips

• Consider serving alongside grilled chicken breast, turkey burger, or even topping the dish with lean ground beef.
• To add a little heat, sprinkle in some red pepper flakes.
• It add an Italian flare, sprinkle in some garlic and Italian seasoning.

Notes: Nutrition Analysis excludes optional ingredients and salt and pepper to taste.