Spaghetti Squash with Roasted Brussels Sprouts

Spaghetti Squash with Thyme and Roasted Brussels SproutsLooking for a healthy side dish, here is a keeper.  My one daughter doesn’t even like Brussels sprouts…well she does now!  I loved this recipe so much I had it for dinner the next night!

1 Spaghetti Squash

Olive Oil

Salt and Pepper to Taste

1/2 Bag Frozen Brussels  Sprouts

1/2 Teaspoon Fresh Thyme Leaves

1/2 Teaspoon Freshly Grated Nutmeg

Preheat oven to 350 degrees.  Cut squash in half length wise, brush with olive oil and season with salt and pepper.  Place on a cookie sheet and cook in preheated oven for about 45 minutes or until squash is soft.

Season sprouts with salt pepper, thyme and nutmeg.  In a large skillet with a drizzle of olive oil, cook sprouts on medium heat for about 7-10 minutes stirring often.

scrap the cooked squash with a fork into a large bowl, add cooked sprouts and mix together, adjust salt and pepper if needed. Serve.  Enjoy!

 

 

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