Spaghetti Squash with Brussels Sprouts and Creamy Sesame Sauce

Spaghetti Squash with Brussels Sprouts and Creamy Sesame Sauce

brusselssprouts4 Thank you for your sweet and supportive comments about our "smelly" situation. The house is slowing smelling better and Henry does't stink anymore. We've managed to go out in public and not have anymore remarks about the skunk smell. Things are looking up! We even made some new friends so I'm guessing we can't smell that bad! Right? But who knows, maybe we just live in a small town and people are polite? morningfarm Speaking of things looking up, the first section of our field is all tilled up and we are going to start planting garlic soon. We've spent the past few days breaking up our seed garlic heads which is one of my favorite activities because we get to sit down and drink coffee while we do it. Any excuse to be sitting down is a dream job for me! While breaking up our garlic seed we kept fantasizing about next years harvest. Our garlic did so well this year and was a big hit with our CSA members and our local community. Fingers crossed that  this first year on our new property does well! megarlic It was an early morning of prep work out in the field but lots of hot coffee and jumping jacks got me through. (I don't do well in the cold!) brusselssprouts5 We were going to call it a day after chores at the new place where done but I really wanted to head to the other farm to harvest a few brussels sprouts for dinner. I was beyond cold and almost jumped into a hot shower instead of cooking. However, I decided I would regret that decision once dinnertime came around. I blasted the heat in the truck and made an emergency trip to the other property. I'll stop at nothing (even freezing fingers) to get my hands on my favorite fall vegetable. brusselshutchins Brussels sprout harvest Circa 2011 Hutchins Farm (It snowed that day and we still spent hours picking these guys!) True love. brusselssprouts3 This dinner has everything I love. Delicious brussels, creamy sesame sauce, and tasty spaghetti squash. It's comfort food at it's best and is vegan to boot (shhh, don't tell Taylor!) brusselssprouts2 Grab a fork!

Spaghetti Squash with Brussels Sprouts and Creamy Sesame Sauce

Prep Time: 10 mins.
Cook Time: 30-45 mins
Serves: 4

Ingredients

  • 1 large spaghetti squash, sliced in half lengthwise (put some muscle into it and use a really good knife!) Seeds scooped out
  • 1 1/2 cups brussels sprouts, sliced in half
  • 1 bunch of scallions, white and light green parts finely diced (dice the green tops and save for garnish)
  • oil of choice for cooking (I used peanut oil)
For the Creamy Sesame Sauce
  • 1 tsp fresh minced ginger
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1/4 cup creamy peanut butter
  • 2 TBS low sodium tamari sauce
  • 1 TBS fresh lime juice
  • 1 TBS rice wine vinegar
  • 2 tsp pure maple syrup
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup water
Garnish:
  • Chopped Cilantro
  • Toasted peanuts
  • Scallion greens

Preparation

  1. Preheat oven to 400. Drizzle a little oil over squash halves and place cut side down on a prepared baking sheet. Roast in the oven until tender and flesh pulls away into easy strands. About 30-45 minutes (depending on the size of your squash) 
  2. With a blender or immersion blender combine all the ingredients for the sesame sauce until smooth. Taste test and set aside.
  3. While squash cooks heat a large skillet over medium heat. Add a little oil (I used peanut) and sauté the scallions for about 5 minutes. Add the brussels sprouts and sauté for about 15 minutes stirring often. Remove from heat.
  4. Once squash is done cooking use a fork to scrap out the "noodles"
  5. Serve squash with brussels sprouts, a drizzle of the creamy sauce, minced cilantro, peanuts, and scallion greens. Enjoy!

Notes

Use this recipe as a guide. Adjust measurements and ingredients as necessary.

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