janet @ the taste space

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas (& the best cat videos)

In Mains (Vegetarian) on February 5, 2013 at 6:24 AM

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

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. πŸ˜›

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

This is my submission to this month’s Pantry Party for noodles, to this month‘s Credit Crunch Munch and this month‘s Simple and In Season.

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.

Serves 5.

  1. Thank you for distracting me while I should be working. LOL! No cat videos, but I did pin this yesterday: http://pinterest.com/pin/65724475784123259/

    Yesy, I have the sense of humor of a 10 year old. πŸ™‚

  2. My favorite is “Lazy cat on the treadmill” video as even the cat owner can’t stop laughing. You can only train cats so much and mostly the owners are being trained, not the cats. Thanks for the laughs.

  3. Okay, so as if I didn’t already love your blog, you had to really seal the deal with cat stuff!

    Recipe sounds good (spaghetti squash and b sprouts)—-not sure I love enoki mushrooms—may have to stick with the tried and true baby bellas (little portabellos/creminis, which just happens to be a nickname for our feline princess, Belina (Baby Bella)).

    And the beer baked fries are seriously tempting. Was going to have burgers later in the week with sweet potato baked fries, but may have to opt for this (if Andy will sacrifice one of his beers for the cause!).

    • Haha, Rob loves his beers, so he’d have to give up one too. I once wanted to make a Belgian stew with a Belgian beer and he told me the beer was too good to cook with!! If you make them, please let me know how it goes. πŸ™‚

      For the mushrooms, I am convinced that all mushroom haters would even eat them as seen here. They are so mild and almost hidden in the squash noodles, you’d almost miss them completely. Skip them, or add different mushrooms, too… but this being said, I am totally on an enoki mushroom kick at the moment. πŸ™‚

      • I love Belgian stew! Is the recipe you were going to make the one with seitan, Dijon mustard, onions et al? Don’t know how you feel about seitan. We’ve made our own, but I know it’s not exactly a whole food. maybe mushrooms could sub for the seitan? We throw in carrots and mushrooms anyway, even though the reipe doesn’t call for it.

      • Yeah, I have been meaning to try the recipe in Vegan Eats World. Terry recommended Chimay or Leffe. I think homemade seitan is fine (I’ve made it a few times) but don’t do it that often because it can be time-consuming. I am actually more worried that the stew will taste like beer. I hate the taste of beer, so if there is any hint of it, I won’t like it. It must be the hops or something I don’t like because I have never met a beer I like and Rob keeps trying to find one that isn’t too beery. πŸ˜›

  4. Your dish oozes deliciousness to me and I love cats too. I wonder if you could link your lovely Credit Crunch Munch post to Fab Food 4 All as I am hosting this month’s challenge (and we have a lovely pig). Many thanks, Camilla

  5. This looks amazing. I’m not a cat video person, but if you don’t mind naughty language, I die laughing every time I watch the Crazy Nastyass Honey Badger.

    This looks SO GOOD. I want it! I want it!

    P.S. I’m guessing from the fact that I haven’t heard back from you that we’re not meeting this weekend? No worries, though, but hopefully soon? πŸ™‚ x

  6. Did my email get through? I just sent you a reply. (Do you have twitter? I can’t seem to find you on there…)

  7. You know, I can’t say I’ve ever even watched a cat video! I’ve obviously been working too hard in lab. Tomorrow’s gonna be all about the cat video distractions!

    I really don’t use spaghetti squash enough. This has to happen!

  8. I think “Surprised Kitty” will always be my favourite cat video. It’s just so cute!!!

    Love spaghetti squash- I need to go buy some, it’s been too long πŸ˜‰

  9. I absolutely love and enjoy your blog. I’ve been vegan for about a year and half, and my boyfriend (coincidently named Rob) has been vegan for 10 years. The Taste Space is so far my favorite vegan blog that I’ve come across. I found it a few weeks ago after you commented on something at Choosing Raw (also one of my favorites). I don’t have a food blog myself, but I’d want mine to be like yours if I had one, haha. I think you do an amazing job of presenting well-balanced, vegan, whole food recipes perfectly spiced from a variety of traditions–I’ve particularly enjoyed your Turkish and Indian inspired meals! At your recommendation I recently bought Radiant Health, Inner Wealth by Tess Challis and am loving it. And I also love cat videos. One of my all time favorites is here: http://youtu.be/cbRljNwZ7yU

    So yes. Thanks so much for existing life and in the blogosphere!

    • Hi Anna, Your comment made my heart sing! Thank you for such positive feedback. It is uncanny how similar tastes we share! Rob and I loved the kitten video! πŸ™‚ Get ready for some more Indian dishes – I am on an Ayurvedic kick right now. πŸ™‚

  10. Thanks so much for posting the recipe for the beer soaked baked fries—never would have known about that recipe/blog. usually make sweet potato baked fries, but these are a new favorite (even if not quite as nutritious as sweet potatoes). You’ve got to try them! You’d never know they weren’t fried. It’s like how I remember fries to taste before restaurants started using frozen with little to no seasoning.

  11. Nope. Did not at all taste like beer (I don’t care for beer either). Used a dark ale (all Andy has). Just tasted like crisp, potato-y fries. Not sure what the beer does for the outside of the fries, but there is some marvelous alchemy going on…

    • Once I get my kitchen back in order (still no fridge and everything that was in it), and start cooking again, I’ll see if I can add it to my menu. πŸ™‚

    • Rob made them today with a light beer flavoured with lime. I don’t think we could taste the lime but the fries were fantastic. We made a mix of sweet potato and white potatoes. The sweets were my favourite. And yup, no hint of beer, just super tasty fries. Thanks for letting me know they were as awesome as promised. πŸ™‚

  12. Healthy, delicious and beautifully photographed as always Janet. I think sprouts in all their forms arer so under rated, possibly as so many people have experienced horrible ovre cooked ones?

    Many thanks for sending this to Credit Crunch Munch, and sorry for taking forever to get around to commenting!

  13. That sounds like a really good combination of flavours. I’ve never used spaghetti squash though – perhaps I’ll have to give it a try! Thanks for entering this into Simple and in Season.

  14. […] can be defined loosely – that noodles don’t need to be pasta. Janet shared Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas. When I had made the theme ‘noodles’ I hadn’t even considered spaghetti squash […]

  15. […] lingering. I bookmarked this highly-praised recipe for beer-soaked fries but it wasn’t until Ellen tried it and reassured me: a) the fries were fantastic “Not sure what the beer does for the […]

  16. […] roasted them, roasted them, and roasted them again. I added them to soups, stirfries and […]

  17. […] 1.Β Fat Free Vegan: I have yet to gush about Susan, but her recipes have rarely disappointed me and I have made a lot. They are flavourful, delicious, and healthy – what more could you want? I highly recommend her Indian-Spiced Chickpeas and Kale, Cauliflower Dal with Panch Phoran, Curried Beans and Quinoa with Baby Bok Choy, Iraqi Eggplant and Seitan Stew, Creamy Cashew Kale and Chickpeas, and Spaghetti Squash with Brussels Sprouts and Chickpeas. […]

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