You know what has been my lifesaver lately? Spaghetti squash. No joke – I haven’t had actual spaghetti noodles in almost 3 months now. The whole 30 had me ADDICTED to this stuff.
Also there’s something about brussels sprouts, balsamic and bacon that just goes together so well. The balsamic caramelizes and coats the brussels sprouts with an outer layer of roasted crunchy goodness. I could snack on them all day! And then add bacon to that equation…ooooh so good!
Side note, this recipe is whole 30/paleo approved – so eat your heart out!
makes 2-4 servings
for the spaghetti squash:
1 spaghetti squash
EVOO
salt and pepper
EVOO
salt and pepper
for the brussels sprouts
2 cups brussels sprouts, halved
1/4 cup EVOO
1-2 garlic cloves, minced
salt and pepper
3 tablespoons balsamic vinegar
2 cups brussels sprouts, halved
1/4 cup EVOO
1-2 garlic cloves, minced
salt and pepper
3 tablespoons balsamic vinegar
for the pesto
1/2 cup basil, chopped
1/2 cup EVOO
1 clove garlic, minced
zest and juice of 1 lemon
salt and pepper
splash of vinegar
1/4 cup macadamia nuts
1/2 cup basil, chopped
1/2 cup EVOO
1 clove garlic, minced
zest and juice of 1 lemon
salt and pepper
splash of vinegar
1/4 cup macadamia nuts
1 cup tomatoes, diced
1 package of bacon
1 package of bacon
1. Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove all seeds. Place on baking sheet and toss with EVOO, salt and pepper. Bake for 35 minutes.
2. When squash is cool enough to handle, scrape out the strands using a fork. Set aside and season again with salt and pepper. Discard squash halves.
3. On that same baking sheet, toss brussels sprouts with garlic, salt, pepper, balsamic vinegar and EVOO. Cook for about 20 minutes or until browned.
4. Cook bacon in a skillet over medium-high heat until crispy and cooked through. Set aside.
5. Make pesto by putting all ingredients in a food processor until smooth and add EVOO as needed if necessary. I’m not a fan of measuring so just keep tasting it as you go!
2. When squash is cool enough to handle, scrape out the strands using a fork. Set aside and season again with salt and pepper. Discard squash halves.
3. On that same baking sheet, toss brussels sprouts with garlic, salt, pepper, balsamic vinegar and EVOO. Cook for about 20 minutes or until browned.
4. Cook bacon in a skillet over medium-high heat until crispy and cooked through. Set aside.
5. Make pesto by putting all ingredients in a food processor until smooth and add EVOO as needed if necessary. I’m not a fan of measuring so just keep tasting it as you go!
6. Toss spaghetti squash with the pesto with tongs or heck, even your own hands. No judgement ;)
6. Plate spaghetti squash first, add brussels sprouts, tomatoes, crumbled bacon and garnish with additional chopped basil.
6. Plate spaghetti squash first, add brussels sprouts, tomatoes, crumbled bacon and garnish with additional chopped basil.
I know, I know. Pesto is made with pine nuts. But I didn’t have any sooo it was either macadamia nuts or cashews. You can feel free to sub out any ingredients that you don’t have for ones that you do! I encourage that, I welcome that. Don’t have brussels sprouts? Try broccoli. Don’t feel like diced tomatoes? Use grape tomatoes. Use what you have! Please! We all live in the real world and sometimes life gets busy and unnecessarily difficult especially in the kitchen. Why make it harder on yourself? Branch out and create something out of your crumbs ;)
AMY'S CRUMBS 