This was a perfect vegetarian weeknight dinner! It really made me feel like I could go without pasta for the rest of my life.
I didn’t plan on doing a post for this since I had already done something similar, but I’ve had a few requests for this recipe after I posted a picture of it on Instagram (You can follow me: Mgcarp28). Therefore, I only have this one dinky picture that doesn’t really do this dish justice.
Spaghetti Squash and Roasted Veggie Bowl
- 1 large spaghetti squash
- olive oil
- 30 or so brussel sprouts (large ones halved)
- 5 large carrots (or 20ish baby carrots! That’s all I had)
- 1/2 pound crimini mushrooms (stems removed and cleaned)
- 3 large cloves garlic finely chopped
- 1.5-2 cups stock (chicken or veg)
- 1/2 cup toasted pine nuts
- Crumbled Feta Cheese
This made enough food for 2 dinners and a lunch for Miles to take to work the next day.
*preheat oven to 350
- Slice one spaghetti squash in to 4 quarters (lengthwise and then the short way across), and roast in 1/2 inch of water for 35 mins with the rind part in the water (I had been doing it with the rind on top so they were like little domes, but I think this steams the squash and you don’t get the same kind of stringy noodles at the end). Let cool so you can handle it and then using a fork, shred the squash into spaghetti-like noodles in a big bowl. Add 1 Tbs of melted butter and season with salt and pepper and fresh parsely.
- While squash is cooking, roast your veggies:
- Using a large pan, drizzle a fair amount of olive oil in the bottom and heat over med-high until almost smoky.
- Add brussel sprouts and carrots and let the sprouts get a nice brown on one side, about 5mins or so, being careful not to burn them.
- Stir in garlic and mushrooms, and cook for another 2 mins, stirring occasionally, not letting the garlic burn.
- Add 1 cup stock (chicken or veggie your choice) into pan and continue to cook uncovered, stirring occasionally, over medium heat until stock reduces almost completely.
- Add another 1/2 cup -1 cup of stock and continue to cook for another 5 mins or so until veggies are tender (just taste em!). The mushrooms really add to the flavor of the stock, and when it reduces it creates its own little sauce.
- Season with salt and pepper.
Serve veggies over bowls of spaghetti squash and top with toasted pine nuts and a feta.
Let me know if you try making this dish and how it turns out for you!