Roasted Brussel Sprouts and Pignoli Nut Spaghetti Squash Bowl

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.     



  • 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)



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


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


* 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.

One Comment Add yours

  1. Sound like a really good bit of meal planning.


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