Best Spaghetti Squash With Roasted Brussels Sprouts And Chickpeas Recipes

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SPAGHETTI SQUASH WITH ROASTED BRUSSELS SPROUTS AND CHICKPEAS



Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas image

Make and share this Spaghetti Squash With Roasted Brussels Sprouts and Chickpeas recipe from Food.com.

Provided by Mindelicious

Categories     Vegetable

Time 2h

Yield 5 serving(s)

Number Of Ingredients 11

1 spaghetti squash
1 lb Brussels sprout
1 medium onion, halved and thinly sliced
3 garlic cloves, pressed
1/2 cup vegetable broth
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
1/4 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1 1/2 teaspoons lemon juice
sliced almonds (optional)

Steps:

  • Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it's cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
  • While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and spray quickly (2 seconds) with olive oil. (This prevents burning; if you don't want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
  • In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes. Add the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.

CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS



Caramelized Brussels Sprouts Pasta With Toasted Chickpeas image

This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and black pepper
6 tablespoons extra-virgin olive oil
1 (15-ounce) can chickpeas, rinsed and patted dry
2 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound brussels sprouts, trimmed and very thinly sliced (about 5 tightly packed cups)
8 ounces dried tagliatelle pasta
1/2 cup freshly grated Parmesan (about 1 1/2 ounces), plus more for serving
2 tablespoons drained capers
2 tablespoons lemon juice
1/2 teaspoon red-pepper flakes
1/4 cup chopped fresh chives

Steps:

  • Bring a pot of salted water to a boil.
  • Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
  • Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
  • Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
  • Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
  • Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.

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