Spaghetti Squash & Frizzled Brussels Sprout Leaves
cnardone54
ingredients
- 1 (3 to 3 1/2-pound) spaghetti squash
- Extra-virgin olive oil
- Pinch of salt
- 1/2 teaspoon cayenne pepper
- 3 cloves garlic, smashed
- Pinch crushed red pepper flakes
- 1 pint Brussels sprouts, each sprout pulled apart into leaves
- sprinkle with cilantro
directions
- 1
Preheat the oven to 375 degrees F.
- 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the halves with olive oil and sprinkle with salt and cayenne pepper. Arrange them on a sheet pan and roast them, flesh side down, until the outside of the squash can be easily pierced with a fork, about 1 hour. Remove from the oven, cover with foil and keep in a warm place.
- 3
Coat another large saute pan with olive oil, add the smashed garlic cloves and a pinch of crushed red pepper and put the pan over medium-high heat. When the garlic is golden brown and aromatic, remove it and discard. Add the Brussels sprouts to the pan and season them with salt. Saute the sprouts until they get very brown and crispy. Using a large fork, scrape the flesh out of the spaghetti squash, it should look like spaghetti. Add it to the frizzled sprouts and season again with salt. Stir together and toss in the chopped cilantro,
Source: cnardone54
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews