Vegetarian Dinner: Spaghetti Squash & Brussel SproutsPosted on the 26 June 2012 by Shaywiz
Sunday nights are normally reserved for dinner dates with Bubby. We frequent lots of local favorites and sometimes we'll venture out to new spots that we've heard good reviews about. This past Sunday, however, hurricane weather was upon us and neither one of us felt much like getting dressed to go out to eat. Instead, we combined cooking chops and came up with a unique dinner for two. The result was a healthy, colorful, vegetarian meal that we both really enjoyed. It was nice to mix it up in the kitchen and try something new. Bubby noted that since my living here, I've introduced her to a lot of new foods that she would never have tried or even known about. Now she regularly includes them in her grocery lists. The new food I'm talking about for this particular recipe was spaghetti squash — something pretty new to me, as well. This is quickly becoming one of my new favorite foods. Its pretty versatile; it can be incorporated into many different combination dishes or served as a side with a simple sauce. Bubby has never cooked a spaghetti squash before; she didn't even really understand what it was until I told her that it actually does look like spaghetti. It was fun for me to get to teach her something new — that doesn't happen often with grandmothers who love to cook! This squash was a lot bigger than the last one I had, so we baked it in the oven instead of using the microwave. When it was all cooked and ready to go, we mixed it with the garlic mixture Bub whipped up, topped it with parmesan cheese and served it with a side of balsamic-glazed Brussels sprouts and carrots, an idea I came up with. We sat down to a great meal, said cheers with a glass of our favorite wine, Riesling, and finished it off with one of my no bake Oreo cheesecake truffles for dessert (see below post).The quantities listed for this dish are only estimates. Feel free to alter as needed!
Tomato & Garlic Spaghetti Squash
1 large spaghetti squash1 shallot, chopped3 garlic cloves, minced1/2 cup grape tomatoes, halved2-3 tbsp extra virgin olive oilgrated parmesan cheese
Balsamic Brussels Sprouts and Carrots1 small bag of fresh or frozen Brussels sprouts3-4 carrots, cut into coins2-3 tbsp balsamic vinegarextra virgin olive oilsaltpepperPre-heat the oven to 375 degrees. Cut the ends off of the spaghetti squash and place on a shallow baking sheet. Bake in the oven for 1 hour.
Place the Brussels sprouts and coined carrots in a small, deep baking dish. Drizzle with olive oil and toss with the balsamic vinegar. Sprinkle with a little salt and pepper. Place on the oven rack along side the spaghetti squash to cook.
In a small pan, cook the olive oil on low heat and add in the shallots, garlic and grape tomatoes. Cook until the tomatoes soften, but do not let brown. When the squash is ready, carefully remove and cut down the middle. Take out the seeds and any mushy, dark spots and toss down into the disposal. Scoop out all of the "spaghetti-like" insides into a bowl. Pour in the mixture of garlic, shallots, olive oil and grape tomatoes and toss until well combined. Top off with lots of parmesan cheese.
You Might Also Like :
These articles might interest you :
Before last week, I had never made spaghetti squash before.I had never even bought spaghetti squash before.While that was primarily because I was pretty sure th... Read moreThe 12 November 2012 by Thepickyeater
FOOD & DRINK, RECIPES
I’m slowly getting it together in my apartment. I got a few new items for the dining room — still no real table and chairs, but that’s coming soon! Read moreThe 02 March 2013 by Shaywiz
FOOD & DRINK, RECIPES
Oh, those are not pretty little thin strands of angel hair pasta my friends. Those are pretty little thin strands of spaghetti squash! Read moreThe 15 March 2013 by Comowater
FOOD & DRINK, VEGETARIAN & VEGAN
Back to work! Endless line for gas on the Upper West Side Things are starting to feel more normal, but the horror stories are still trickling in. Stories of... Read moreThe 06 November 2012 by Lilveggiepatch
FOOD & DRINK
Yes. I used to abhor the poor little spaghetti squash. It always tasted like undercooked squash, minus the taste. Now I’ve learned to give it taste by pouring... Read moreThe 18 September 2011 by Tracyrosen
FOOD & DRINK
Spaghetti squash, in one word…Amazing! I bet you’ve seen it in your produce section while grocery shopping & wondered…how do you even cook that stuff. I know ... Read moreThe 15 March 2013 by Littleraincloud
LIFE COACH, LIFESTYLE
MOST POPULAR FROM FOOD & DRINK
- New Nestle Nobbly Bobbly Minis Review by Grocerygems
- Raw Cheesecake by Wordsandcake
- SF 2: Sanraku at the Metreon & The Slanted Door by Johntalbott
- Idly-The eternal south indian breakfast by Harini