Spaghetti Squash Boats with Roasted Brussels Sprouts and Cauliflower

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.