Spaghetti Squash with Garlicy Brussels Sprouts in Peanut Sauce

Hello!  Happy leap day!  I can't believe tomorrow it is March already.  The days just fly by.  I'm back today with a quick post.  I told you last time I would have a tofu and noodles with peanut sauce.  Unfortunately I can't find where I wrote down that recipe.  Hmm.  So instead here is one I made a few weeks ago.  I obviously love peanut sauce because this one is spaghetti squash and Brussels sprouts with peanut sauce.  It is good and easy.  Cut the squash in half, cook it in the oven. Shred some Brussels sprouts, stir fry them with some garlic.  Then mix them with the spaghetti squash and the sauce.  It is really good.  It takes a little time since you are making a sauce, the stir fry and then dealing with the squash.  It still doesn't take that long and makes for a nice dinner.  I hope you'll try it.  

Let's see.....I started at Whole Foods this week for real. I worked the register today.  It was really trial by fire....a little instruction and then just do it.  Fortunately there are people nearby to help as there are lots of little things to know.  The hardest part is all the codes.  There are lots of self-serve options at Whole Foods....the bulk bin, the olive bar, cookie bar, candy bar, make you own trail mix bar, the hot bar, salad bar.....each container has a code to tare and then the code for the contents.  Nothing is hard but it goes really fast and I don't want people to wait so it was a challenge.  It is so nice to be learning something new and it is actually fun to meet all the customers and co-workers. I think I did pretty well for my first time.  I go back tomorrow and then have both days this weekend.  Hopefully by next week I'll be a pro! 

It was 70 degrees today so I went for nice long walk after work.  I had a teleconference for my Kaplan job after Whole Foods so it was a full day. It was nice to get out and get some fresh air.  Walking on a street nearby I saw this:  

We had that big storm over the weekend and I guess this tree got blown over.  That house was so lucky.  It is a little hard to tell in the photo but it fell across their front yard so that the front door was blocked.  Whew, that was close. 

These beautiful daffodils are blooming in my yard.  I have never seen these before - it is like they are ruffled.  It won't be long before Spring is here to stay. 

And lastly, here are the kitties.  This is how they spend a good part of the day.  Snuggled together watching the world go by outside.  Not a bad way to pass the time!  Hope you have a good week.  

Spaghetti Squash with Garlicy Brussels Sprouts in Peanut Sauce

by Catherine Craig

Prep Time: 10 minutes

Cook Time: 60 minutes

Keywords: bake blender stir-fry entree side brussel sprouts spaghetti squash peanuts garlic

Ingredients (4 servings)

  • 1 spaghetti squash
  • olive oil, salt and pepper
for the sauce
  • 1/3 cup creamy natural peanut butter (no sugar added)
  • 1/3 cup water
  • 3 Tbsp tamari or soy sauce
  • 1 Tbsp rice vinegar
  • 2 - 3 cloves garlic
  • 1/2 tsp red pepper flakes
for the Brussels sprouts
  • 1 pound of whole Brussels sprouts
  • 1 Tbsp coconut oil
  • 2 cloves garlic, minced
  • salt and pepper
  • 1/4 tsp red pepper flakes
  • 2 Tbsp cilantro, chopped (optional)
  • 1 Tbsp chopped peanuts (optional)


Preheat the oven to 375.

Wash and dry the squash. Cut it in half longways through the stem and root end. Scrape out the seeds and strings. Place in a baking dish cut side up. Drizzle with a little olive oil and sprinkle with salt and pepper. Put about 1/2 inch or so of water in the bottom of the dish. Cover tightly with foil. Bake in the oven 45 minutes to an hour, until the squash is tender when pierced with a knife.

While squash is baking, put all sauce ingredients in the blender and pulse until everything is combined and garlic is chopped. Taste and add more pepper flakes or soy sauce as needed. Pour into a small bowl and set aside.

Wash the Brussel's sprouts and dry off. Trim off the stem end and any loose or discolored leaves. Thinly slice each one, cutting from the top through the stem end.

When the squash is almost finished, heat the coconut oil over medium high heat in a large skillet. Add the garlic and red pepper flakes and quickly stir fry until fragrant but not browned, about 30 seconds. Add the shredded Brussels sprouts. Sprinkle with a little salt and pepper. Stir fry about 2 minutes, until bright green and just tender. Set aside.

When the squash is done, carefully remove from the pan. Use a fork to scrape the squash into strands into a large bowl. Add the Brussels sprouts and about 1/2 of the sauce. Toss together with tongs until every is combined, adding more sauce as needed. Taste for seasoning and adjust as necessary.

Serve topped with chopped cilantro, chopped peanuts, and any extra sauce.

Note if the sauce gets too thick as it sits adjust with a little more water.

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