I love how versatile spaghetti squash can be.  You can roast it, saute it, add ground meat to it, or even make it into patties.  When I feel like I have been eating a lot of meat and am just craving some good old veggies, I love making spaghetti squash with some roasted and sautéed vegetables sprinkled with roasted nuts.  That is exactly how this recipe was created.  In the midst of a Whole30 and eating all the meats, I was craving a dish a little lighter but also with a whole lot of flavor.  Often times, I will roast and shred my squash as part of my weekend meal prep, which helps this dish come together quickly.  I am all about easy weeknight meals with little clean up.  If you do not prepare the squash beforehand, not to worry – just toss it in the oven and prep the rest of the ingredients in the meantime.     

Ingredients:

• 1 large spaghetti squash
• 11 Tbsp avocado oil, divided + more to drizzle over each half of spaghetti squash when roasting
• 3 ¾ tsp Salt, divided + a sprinkle on each spaghetti squash half before roasting
• ¾ cup Pignoli nuts
• 12 oz Asparagus, chopped
• 1.5 lbs Brussels Sprouts, quartered
• Tomato sauce and chopped fresh basil (optional)

Directions:

Roast the Squash

• Preheat the oven to 400°F and line a baking sheet with parchment paper
• To cut the squash in half, first start by using a sharp knife to poke a few small slits into the squash.  Then make slits in a dotted line alone where you plan to cut the squash
• Microwave the squash for 5-7 minutes to help soften it
• Remove from microwave using oven mitts just in case it is hot
• Now that the squash is slightly softened, remove the stem and cut the squash in half along the dotted line
• Using a spoon, scrape the seeds out
• Drizzle the inside of each half with olive oil and sprinkle with salt
• Roast in  preheated oven until the squash is tender, about 30 minutes. When the squash is done let cool for about 1o minutes
• Shred squash and place in a large bowl**
• Add 4 Tbsp avocado oil and 1 tsp salt.  Mix to combine

Brussel Sprouts (while spaghetti squash is roasting)

• In a medium bowl, place brussel sprouts, 4 Tbsp avocado oil and 2 tsp salt*
• Mix to coat evenly
• Roast in 400°F  for about 30 minutes or until brussel sprouts have begun to get crispy.  Be sure to toss half way through
• Once cooked, add to medium bowl

Asparagus + Pignoli Nuts

• In a medium saute pan, add 3 Tbsp avocado oil
• Add asparagus and ¾ tsp of salt to the pan
• Cook until asparagus is tender and slightly blistered
• Remove from pan and add to the medium bowl with the brussel sprouts
• To the same saute pan, add pignoli nuts and toast.  Be sure to move them around so they do not burn

Assembly

• Plate spaghetti squash
• Top with mixed vegetables
• Sprinkle pignoli nuts
• Option to add your favorite tomato sauce and chopped basil

Notes:

* I like to just place everything on a baking sheet and toss it there to avoid having to wash another bowl =)

** Sometimes as part of my meal prep, I will roast and shred the spaghetti squash a few days before I plan to make this recipe.  When I do that, I place the shredded squash to a tupperware container and drizzle a little avocado oil to keep it moist.  The day I serve it, I reheat the squash in a saute pan, and then add the 4 Tbsp avocado oil and 1 tsp salt.