Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas (& the best cat videos)
In the morning, I like to read through my blog roll. Rob and I read different blogs, so we often share fun links with each other.
I might share interesting recipes with Rob (beer-soaked fries, anyone?), whereas Rob might share interesting news. Real new like we’re losing the penny. Where was I last year when they decided that? Or not so important (but still real) news like the Toronto IKEA monkey that made front page news around Christmas (that I otherwise missed). Or the software developer who outsourced his own job to China. I think my favourite part of the detective work was documenting that he spent hours watching cat videos.
It is true: we love cat videos, too. Like this one, this one and this one. Oh, and this oldie but goodie. I liked those better than the World’s Best Cat Video, although it was still pretty cute. The top 30 cats of 2012 had some of our favourites, too, including grumpy cat! (With a special nod to #5, cat alarm cat).
OK, OK, I know I should be studying.
I have been keeping things simple in the kitchen like this easy spaghetti squash stir fry with Brussels sprouts and chickpeas. Once you’ve roasted the squash, it comes together pretty simply. An Italian spiced dish with basil lightened with lemon juice, that is really more than the sum of its parts. It has been a while since I’ve cooked with spaghetti squash. My first venture was less than stellar and it took me a while to regain my confidence. Once you get past the notion it is pasta (it isn’t), you can enjoy it as a noodly-shaped squash. Actually, if you haven’t yet watched it separate into the thin spaghetti strands, you are in for a treat. A neat trick from nature. This dish was also nice as leftovers.. booyah!
So, do you enjoy cat videos, too? Any favourites?
Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Adapted from Fat Free Vegan
1 spaghetti squash (3 lb 4 oz)
1 pound Brussels sprouts, trimmed and halved
1 tsp coconut oil
salt and pepper, to taste
2 tsp coconut oil, or your favourite oil
1 medium onion, halved and thinly sliced
200g enoki mushrooms, trimmed and coarsely chopped
3 cloves garlic, pressed
1/2 cup vegetable broth (or bean cooking liquid)
2 cups cooked chickpeas, rinsed and drained (cooking liquid reserved)
2 tsp dried basil
1/2 tsp Aleppo chile flakes (or to taste)
salt and black pepper, to taste
2 tbsp lemon juice (half a lemon)
sliced almonds, optional
1. Preheat oven to 400F. Place rack in center of oven. (If you are fancy, try smearing the halved squash with garlic, oil and salt and pepper first). Pierce the spaghetti squash multiple times with a fork or knife. Place on a baking sheet and bake for 30 minutes. Rotate squash and bake another 30 minutes or until the shell feels soft. Remove from oven and set aside until cool enough to handle. Once the squash has cooled, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork.
2. Meanwhile, prepare the Brussels sprouts. Place trimmed and cut sprouts on a baking sheet, toss with oil and sprinkle with salt and pepper. Add to oven when there are 15 minutes left for the squash. Remove the sprouts when they are just beginning to brown.
3. In a large skillet on medium-high, heat the oil. Once hot, add the onion and saute for 3 minutes. Add enoki mushrooms and continue to saute for a further 3 minutes. The onions should turn golden. Next, add 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. Stir in the spaghetti squash, and toss gently to mix. Cook until heated through. Add salt and pepper to taste, along with lemon juice. Serve topped with crushed or sliced almonds, if desired.