This is a great side dish for Thanksgiving (or if you are thinking ahead, Christmas), and it can be a main course for your vegetarian guests. I sprinkle the feta on at the very end, so if you have vegans over for Thanksgiving you can leave the cheese out. Happy Thanksgiving to my American friends!!
Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Adapted from fatfreevegan.com
1 spaghetti squash
1 pound Brussels sprouts
1 T olive oil
1 medium onion, halved and thinly sliced
1 cup cherry tomatoes, or a larger tomato cut into 1/2 inch dice
3 cloves garlic, pressed
3/4 cup vegetable stock
15 ounces chickpeas, rinsed and drained
2 teaspoons dried basil
2 teaspoons italian seasoning
1 tsp oregano
1/2 teaspoon red pepper flakes (or to taste)
salt and black pepper, to taste
1/2 cup feta cheese
1. Preheat oven to 400F. Slice squash in half and place cut side down in an ovenproof dish. Bake about 40 minutes, or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash strands into a bowl and set aside.
2. While the squash is cooking, prepare the Brussels sprouts. Trim and discard the ends and any scraggly outer leaves, and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and drizzle with half of the olive oil. (This prevents burning; if you don’t want to use the oil, cover loosely with a sheet of aluminum foil.) When the squash has almost finished cooking, put the sprouts into the oven and bake for about 15 minutes, stirring halfway through. Remove them when they are just beginning to be touched by brown but are not burning (they will finish cooking in the skillet in the next step).
3. In a large, deep, non-stick skillet, saute the onions with the remaining oil, on medium-high heat, until they become golden, about 5-6 minutes. Halve the cherry tomatoes, and add with the Brussels sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry. Add the chickpeas, basil, and red pepper flakes (add red pepper to taste, I like my food spicy so I add lots, you might like a little less). Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste. Serve topped with crumbled feta, if desired.
Photo of Kensington Market by me