Creamy Spaghetti Squash with Brussels Sprouts

1

Preheat oven to 400-degrees Fahrenheit. Cut spaghetti squash in half lengthwise. Scoop out the seeds (an ice cream scooper works well!). Brush the inside of the spaghetti squash with 1 tbsp of the olive oil and sprinkle with salt and pepper. Roast cut side down on a baking sheeting for 45-55 minutes (until fork tender).

2

Cut the tip off the head of garlic, so that the cloves are exposed. Drizzle with olive oil and wrap tightly with aluminum foil. Add garlic to the same baking sheet with the spaghetti squash and roast for 45-minutes, until tender.

3

While the spaghetti squash and garlic cook, prepare the brussels sprouts. Add the halved brussels sprouts to a parchment-lined baking sheet and drizzle with avocado oil, balsamic vinegar and salt and pepper. Add to the top shelf of the oven and roast at 400-degrees for 13-15 minutes, until crispy.

4

When the spaghetti squash and garlic are finished cooking, remove from the oven and let cool for approximately 5-minutes. When the squash is cool, use a fork to make ‘spaghetti noodles’ by raking the fork through the squash.

5

Gently squeeze the roasted garlic out of cloves. Finely chop ½ (or the full amount!) of roasted garlic. Add 3 Tbsp olive oil to finely chopped roasted garlic and set aside. The remaining roasted garlic can be stored in the fridge for 3-4 days, or up to 10 days if submerged in olive oil. Note: roasted garlic has a much milder, sweeter taste than raw or sautéed garlic as it is caramelized during roasting.

6

Toss the spaghetti squash with the roasted garlic-olive oil mixture to coat evenly. Serve the spaghetti squash topped with roasted brussels sprouts and feta. Enjoy!