Roasted Spaghetti Squash with Frizzled Brussels Sprouts

from Chow Bella

1 3-to-3 1/2 lb spaghetti squash

4 tsp extra virgin olive oil

1 pint Brussels sprouts

3 garlic cloves, smashed

salt and pepper

1. Preheat oven to 375 degrees F.

2. Split the squash in half lengthwise and brush the cut side with 1 tsp of the oil. Season the cut side with salt and pepper. Place the squash cut-side down onto a baking sheet. Line the sheet with foil for easy cleanup. Bake the squash for 1 hour or until it is tender all the way through.

3. Meanwhile, pull the leaves from the sprouts; cut the tough center into julienned strips if the leaves won't come apart.

4. Heat a large skillet add the remaining oil and the garlic. Bring the heat to medium-high and cook the garlic until it's golden; discard. Add the sprout leaves and saute until they are frizzled and golden brown on the edges.

5. Scrape the flesh from the squash and fold it into the sprout leaves, seasoning with salt and pepper.