Recipe Of The Week

Roasted Spaghetti Squash & Brussel Sprouts

Ingredients (serves 4)

1 large spaghetti squash
1 lb Brussels sprouts
1 clove of garlic sliced thin
1/4 c olive oil
1/4 lb butter
1/4 c chicken stock
1 Tbsp of thyme (picked)
1 Tbsp tarragon (picked & chopped)
1 Tbsp chervil (chopped)
¼ c Parmesan cheese
Salt and pepper to taste


Start by washing the outside of the spaghetti squash. Split it lengthwise down the middle, scrape out the seeds, and place the squash on a sheet tray with the skin side down. Roast in the oven at 400 degrees for one hour. Bring a pot of salted water to a boil and quarter your Brussels sprouts. Cook the Brussels sprouts in the boiling water for about two minutes. Immediately place in an ice bath to cool them down. Strain and reserve in the refrigerator until later.

Heat the chicken stock to a simmer. Take off the heat and slowly whisk in the cold butter until you have created a sauce. When you have achieved a sauce like consistency, set the sauce aside until later. When the spaghetti squash is finished roasting, fork out its tender roasted flesh.

Heat two pans over medium heat and add the olive oil evenly. Begin sautéing the garlic in each pan. The squash will go in one pan and the Brussels sprouts in the other. Place the Brussels sprouts cut side down to create a nice sear. Brown each of the vegetables and season to your liking. At this point, you are ready to warm the butter sauce and add the herbs to the sauce. Don’t heat it too high or you will break the sauce. Plate the vegetables and ladle a bit of sauce over the top. Top with Parmesan cheese and enjoy.