Spaghetti Squash with Brussels Sprouts and Creamy Sesame Sauce
Thank you for your sweet and supportive comments about our “smelly” situation. The house is slowing smelling better and Henry does’t stink anymore. We’ve managed to go out in public and not have anymore remarks about the skunk smell. Things are looking up! We even made some new friends so I’m guessing we can’t smell that bad! Right? But who knows, maybe we just live in a small town and people are polite?
Speaking of things looking up, the first section of our field is all tilled up and we are going to start planting garlic soon. We’ve spent the past few days breaking up our seed garlic heads which is one of my favorite activities because we get to sit down and drink coffee while we do it. Any excuse to be sitting down is a dream job for me!
While breaking up our garlic seed we kept fantasizing about next years harvest. Our garlic did so well this year and was a big hit with our CSA members and our local community. Fingers crossed that this first year on our new property does well!
It was an early morning of prep work out in the field but lots of hot coffee and jumping jacks got me through. (I don’t do well in the cold!)
We were going to call it a day after chores at the new place where done but I really wanted to head to the other farm to harvest a few brussels sprouts for dinner. I was beyond cold and almost jumped into a hot shower instead of cooking. However, I decided I would regret that decision once dinnertime came around. I blasted the heat in the truck and made an emergency trip to the other property. I’ll stop at nothing (even freezing fingers) to get my hands on my favorite fall vegetable.
Brussels sprout harvest Circa 2011 Hutchins Farm (It snowed that day and we still spent hours picking these guys!) True love.
This dinner has everything I love. Delicious brussels, creamy sesame sauce, and tasty spaghetti squash. It’s comfort food at it’s best and is vegan to boot (shhh, don’t tell Taylor!)
Grab a fork!
Spaghetti Squash with Brussels Sprouts and Creamy Sesame Sauce
Prep Time: 10 mins. Cook Time: 30-45 mins Serves: 4
- 1 large spaghetti squash, sliced in half lengthwise (put some muscle into it and use a really good knife!) Seeds scooped out
- 1 1/2 cups brussels sprouts, sliced in half
- 1 bunch of scallions, white and light green parts finely diced (dice the green tops and save for garnish)
- oil of choice for cooking (I used peanut oil)
- 1 tsp fresh minced ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1/4 cup creamy peanut butter
- 2 TBS low sodium tamari sauce
- 1 TBS fresh lime juice
- 1 TBS rice wine vinegar
- 2 tsp pure maple syrup
- 1/4 tsp crushed red pepper flakes
- 1/4 cup water
- Chopped Cilantro
- Toasted peanuts
- Scallion greens
Preparation
- Preheat oven to 400. Drizzle a little oil over squash halves and place cut side down on a prepared baking sheet. Roast in the oven until tender and flesh pulls away into easy strands. About 30-45 minutes (depending on the size of your squash)
- With a blender or immersion blender combine all the ingredients for the sesame sauce until smooth. Taste test and set aside.
- While squash cooks heat a large skillet over medium heat. Add a little oil (I used peanut) and sauté the scallions for about 5 minutes. Add the brussels sprouts and sauté for about 15 minutes stirring often. Remove from heat.
- Once squash is done cooking use a fork to scrap out the "noodles"
- Serve squash with brussels sprouts, a drizzle of the creamy sauce, minced cilantro, peanuts, and scallion greens. Enjoy!
Notes
Use this recipe as a guide. Adjust measurements and ingredients as necessary.
Oh wow peanut sauce – great combination! yum yum and more please.
xox Karin
It’s so tasty you can eat the sauce with a spoon!
I’ve only just come across your website and absolutely love the recipes. Most organically focused and health-conscious recipe blogs use far too many ingredients and if you choose to make something, before you know it you’re out $50. I love that you keep to the basics and the flavours are still amazing! Keep on blogging!
Ah, those gorgeous brussels sprouts! I love the progress you are making and adore following you on your farming journey. Keep it up! p.s. Glad you aren’t smelly anymore ; )
Thanks so much!
Yum, love this! I really need to go out and get me some Brussels. Pretty happy that that doesn’t involve freezing fingers for me, although I’m sure yours are 5x as delicious!
Can’t wait to see some of your brussels sprouts recipes!
Oh, yum – this sounds divine! I am still yet to see spaghetti squash make an appearance at my local farmers market (I live in Tasmania, Australia so maybe they just dont exist here yet?? 🙂 so I might give it a go with wheat or zucchini pasta.
This would taste great with zucchini noodles! Traditional pasta noodles will work well too! Enjoy
When I saw this post this morning I just KNEW I had to make it for dinner. It was just as comforting as I imagined and even more delicious. I was a little confused by the “Creamy Sesame Sauce” calling for peanut butter so I used tahini instead. I am glad I made a double batch of sauce as I plan to have it with some brown rice and steamed greens tomorrow. Thanks for another keeper!
I bet the tahini tasted great! Glad you enjoyed this.
I’m not a fan at all of the cold weather, but I’d definitely brave the chill for some fresh-picked brussels sprouts. They’re my fave! This dish sounds fantastic.
The cold weather is the pits right now! Thank god for brussels sprouts to brighten the day!
I think a warm shower definitely would have won out for me but I admire your determination to get those brussels sprouts – this meal definitely looks worth it!
A hot shower came soon after 🙂
I’m with you girl! I love me some brussel sprouts. Although, I’m probably a bigger wuss in the cold than you and would have waited until the next day to get them.
I just had some for dinner and now I’m craving more. This looks delicious!
Oh wow, I just finished making this for dinner – and eating it! – and it was SO GOOD. Thanks for this awesome and super tasty new recipe!! xo
Thanks so much for the recipe! This looks amazing. Are you able to substitute the maple syrup with honey instead?
Hi, I plan on making this for tomorrow. I need to substitute a few ingredients and was wondering why your suggestions are:
I cannot use garlic – does it need to be replaced with something or is it ok to remove completely?
Can I substitute 1/4 cup creamy peanut butter and 2 TBS low sodium tamari sauce with nothing or remove completely?
Also, can I substitute the maple syrup with honey?
Many thanks,
DS
I made this last night for my boyfriend and me, and it was DELICIOUS!