Side Dish

Roasted Shredded Brussels Sprouts and Spaghetti Squash is for Side Dish.

Roasted Shredded Brussels Sprouts and Spaghetti Squash takes 40 minutes to prepare.

Roasted Shredded Brussels Sprouts and Spaghetti Squash takes 30 minutes to cook.

Roasted Shredded Brussels Sprouts and Spaghetti Squash makes 16 servings.

The ingredients for Roasted Shredded Brussels Sprouts and Spaghetti Squash are:

6 cup Spaghetti Squash
6 cup Brussels sprouts, fresh
1 large Onions, raw
3 tsp Garlic Salt
1 cup Veggie Broth(1 cup) (by LINDSEYDOBKIN)
1 fl oz Lemon Juice

Here is how you make Roasted Shredded Brussels Sprouts and Spaghetti Squash:

Shred 1 pound of brussels sprouts using a food processor or a mandolin. Cook the spaghetti squash in the instant pot or roast per your usual recipe and cool. Steam the shredded brussels sprouts in a large flat pan with the sliced onion and spices for 5 minutes and half of the broth. Put partially cooked brussels sprouts on an oiled cookie sheets or use a sil pat or parchment paper. Roast at 400 degrees for 8 -10 minutes. Repeat the roasting with the spaghetti squash. Put both ingredients back in the large pan and mix and warm through. Taste and add pepper and lemon juice. Serving Size: Makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user IMVEGAN.

The nutritional information for Roasted Shredded Brussels Sprouts and Spaghetti Squash is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 34.5

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 319.6 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 2.2 g
• Protein: 1.6 g

The dietary needs meet for Roasted Shredded Brussels Sprouts and Spaghetti Squash is Vegan