Spaghetti squash a la Brussel Sprouts

"Hey, Mom, need some help eating these groceries?"

 Misha, my husky, loves to ride in the car. He also loves to sample my culinary creations. Ha!Ha! Like I'm going to share my Spaghetti Squash a la Brussel Sprouts.

Spaghetti squash a la Brussel Sprouts

 Spaghetti squash is one my favorites because it's versatile, full of flavor and low starch. I used it as the base for my pile-up of many of my other favorite veggies, including brussel sprouts, zucchini and spinach.You choose the accompanying protein. Don't forget a dollop of tart cranberries on top. This veggie dish is so colorful! Doesn't it kind of have a Christmas-color theme?

 Here's what you need for one serving:

1 spaghetti squash
2 handfuls of baby spinach
8 brussel sprouts
1 zucchini
1 beet
1/4 yellow onion
olive oil
salt and pepper
Optional: homemade cranberry sauce

 Here's what you do:

Preheat oven to 400 degrees. Choose oven "roast" setting if available. I like to cook my spaghetti squash in the oven because they come out more flavorful. But the microwave works too and is much faster. For the oven method, half your squash lengthwise down the middle. Scoop out the seeds. Place the two halves face down in a large baking dish filled with water. Spritz the spaghetti squash with olive oil and season with salt and pepper, if desired, before placing in the baking dish. Bake for about 45 minutes or until tender. Optional oven method: prick the spaghetti squash with a knife and roast it whole. This takes longer--probably about 60+ minutes. For the microwave method, prick the whole squash and place in a microwave container. Microwave for about 12+ minutes. Check doneness by inserting a fork.

Let the spaghetti squash cool and scoop out the squash. Set aside.

Prepare the other veggies. Wash and halve brussel sprouts. Cut zucchini diagonally into slices. Scrub beet and cut into slices. (Your choice to leave skin on or peel.) Distribute veggies on a large baking sheet, covered with parchment paper. Spritz veggies with olive oil. Season with salt and pepper. Roast until tender, approximately 15-20 minutes. Keep a eye on the veggies because some may get done before others.

While the veggies are roasting, slice your onion. Saute in a large skillet with olive oil. Once tender, add in the spaghetti squash and spinach. Continue cooking until the squash is heated and spinach wilted. Season with salt and pepper.

To serve, place the squash/spinach mixture on a plate. Arrange your other veggies on top. If desired, crown the pile up with a dollop of homemade cranberry sauce. Make this by cooking one bag of fresh cranberries with 1/4 cup water in a saucepan. Cook the cranberries until they are soft. Sweeten with stevia, to taste. Put the cooked cranberries in the fridge to chill.

Recipe contributed to:  http://www.rickiheller.com/2013/12/wellness-weekend-december-5-9-2013/#more-21394

 http://allergyfreecookery.blogspot.com/2013/12/its-linky-party.html