Downshiftology · by Lisa Bryan★ 5.0 (14)
Spaghetti Squash, Brussels Sprouts and Crispy Shallots
NUTRITION · PER SERVING60M COOK
CAL 15%·PRO 15%
CARBS 44G60% OF CAL
12G FIBER0G ADDED16G INTRINSIC16G OTHER16G TOTAL SUGAR
FAT 13G41% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash and brussels sprouts tossed with crispy shallots and garlic. Tender squash, caramelized vegetables, and aromatic shallots. A simple vegetable side.
sideamerican🔥 ovendairy freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 3 1/2 - 4 pound spaghetti squash
- 3 tablespoons olive oil (divided)
- 2 large shallots (thinly sliced)
- 1 pound Brussels sprouts (shaved or thinly sliced)
- 3 garlic cloves (minced)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 15%·PRO 15%
CARBS 44G60% OF CAL
12G FIBER0G ADDED16G INTRINSIC16G OTHER16G TOTAL SUGAR
FAT 13G41% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 297mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1047mg
- Calcium
- 147mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 297MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.