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Saturday, February 26, 2011

Sprouts and Squash

Hey Lovelies,

Bee and I had a very special house guest recently, who when asked what she liked to eat, responded "I like brussel sprouts.  And spaghetti squash."  MUSIC to my ears.  Bee and I went grocery shopping seperately prior to the arrival of our guest and both returned home with squash and enormous bags of brussel sprouts.  And after they were all gone, as well as our wonderful guest (ATM, who we can't WAIT to see again!), we went out and bought more squash and sprouts.  YUMMY!  And such hearty, healthy and delicious winter fare. 

Here's a pasta recipe that was concocted late at night after many, many nights of celebrating the return of ATM.

Spaghetti with Sundried Tomatoes, Soy Chick'n and Roasted Brussel Sprouts
-1 box spaghetti noodles
-3 tbsp olive oil
-1 cup brussel sprouts, quartered lengthwise
-6 cloves garlic, sliced
-chili flakes (to your taste)
-2 tsp dried basil (if you have fresh or freeze dried basil, use 1/4 cup!)
-1 cup chopped soy chick'n (you don't actually have to use it, but it's tasty protein!)
-1/4 cup chopped sundried tomatoes
-juice of 1 lemon
-1/2 cup chopped fresh parsely
-1/3 cup whole-wheat breadcrumbs

Boil water in a large pot and cook the spaghetti until it's al dente (tender but still with a bit of bite).  Strain the pasta, reserving 1 cup of the pasta water (it will become part of the sauce, the starches in the pasta water help to thicken!), and set aside.

Toss the brussel sprouts with 1 tbsp of olive oil and season with S&P.  Bake in a roasting pan for about 15 - 20 min in a 375 degree oven, tossing them halfway through.  Set aside.

For the sauce, heat the remaining 2 tbsp of olive oil in a skillet over med-high heat.  Add the garlic, chilis, soy chick'n and bsail and saute until soy chicken is lighty browned.  Add sundried tomatoes, lemon and pasta water.  Bring to a boil and reduce to a simmer.  Add the spaghetti, lemon, breadcrumbs and sprouts and toss well so the pasta is well coated.  Season with S&P and serve!


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