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37
5 from 5 votes

Spaghetti Squash Boats with Roasted Brussels Sprouts and Cauliflower

Prep time
20 mins
Cook time
1 hours 30 mins
Total time
1 hours 50 mins

Ingredients

  • 1 medium spaghetti squash
  • Primal Kitchen avocado oil
  • Primal Kitchen chipotle lime mayo
  • ½ cup chopped red onion
  • ½ cup chopped green & yellow bell peppers
  • 10 cherry tomatoes
  • 1 head of cauliflower
  • a few dozen Brussels sprouts
  • salt & pepper

Preparation

Spaghetti Squash Boats:

  1. Cut squash in half lengthwise, and scoop out the seeds.
  2. Place squash, cut side down, in a baking dish.
  3. Fill dish with ½ inch in depth of hot water.
  4. Bake the uncovered dish at 375 degrees for about 30-40 minutes.
  5. Let the squash cool, and scoop out the squash, and set the spaghetti squash and shells aside.
  6. In a pan, turn on medium heat and add avocado oil.
  7. Add the bell peppers and red onion to the pan.
  8. Season with salt & pepper, and cook and stir for 2 minutes.
  9. Add the tomatoes, and cook and stir for another 2 minutes.
  10. Add the spaghetti squash, and cook and stir for about 10 minutes.
  11. Fill the shells with the spaghetti squash & veggie mixture, and place in a baking dish.
  12. Bake the uncovered dish at 350 degrees for 15 minutes.
  13. Drizzle chipotle lime mayo on finished dish.

Brussels Sprouts:

  1. Preheat oven to 400 degrees.
  2. Cut the Brussels sprouts into halves.
  3. In a bowl, mix the Brussels sprouts with avocado oil and salt & pepper.
  4. Roast in the oven for 30 to 45 minutes, tossing occasionally for even browning.

Cauliflower:

  1. Preheat oven to 400 degrees.
  2. Cut 1 head of cauliflower into florets.
  3. In a bowl, mix the cauliflower florets with avocado oil and salt & pepper.
  4. Roast in the oven for 35 to 40 minutes, tossing occasionally for even browning.
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Dish Type:
Entrees, Vegetables
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