Spaghetti Squash, Brussels Sprouts and Crispy Shallots
30 Comments
Updated Feb 14, 2021
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Spaghetti squash, Brussels sprouts, and crispy shallots is an easy throw-together side dish loaded with savory fall flavors. It’s a light, veggie-heavy recipe that squash lovers will keep coming back to.
Wondering what to do with your spaghetti squash? I’ve got an idea you’ll love. Roast it, then toss it together with sauteed Brussels sprouts, crispy shallots and a few other simple ingredients for a wow-worthy side dish.
You’ve seen me combine spaghetti squash with greens and simple flavor before, in my spaghetti squash with broccoli and truffle oil combo. But for this new recipe, we’re amping up the garlicky, oniony, crispy flavor. Truth be told, the shallots really are the star ingredient here. They’re delicate, yet flavorful, and instead of being piled in a mound on top, as you’d do for a green bean casserole recipe, we’re mixing them in for added flavor in every bite (and yes, you will be going back for seconds).
Just 4 Ingredients Needed
Aside from olive oil and a dash of salt and pepper, this side dish comes together with just 4 ingredients. Add these to your weekend grocery list.
- Spaghetti Squash: When roasted, it creates deliciously tender strands. Try to find one under four pounds – so it’s not overpowering the entire dish.
- Shallots: Thinly sliced shallots are quicky crisped up and turned golden.
- Brussels Sprouts: Shaved Brussels sprouts are always a great way to incorporate more veggies into your fall and winter meals.
- Garlic: Because what savory dish doesn’t need garlic?
How To Make This Spaghetti Squash Side Dish
Roasting the spaghetti squash is going to take the longest – so it’s best to prep that first. For a more detailed outline, check out how to cook spaghetti squash perfectly. Otherwise, continue the steps below.
- Roast the spaghetti squash. Slice, scoop, oil up the inside, and sprinkle salt and pepper. Then roast for 40-45 minutes.
- Sauté the shallots. Once you’ve reached the 30 minute mark for roasting your squash, it’s time to make the crispy shallots. Sauté the sliced shallots in a large pan with oil for about 8 minutes – until they’re perfectly crisp. Then drain them on a paper towel.
- Sauté the Brussels sprouts. With a bit of oil and garlic, sauté the sprouts for 4-5 minutes.
- Mix it all together! Remove the squash from the oven and scrape the flesh into a bowl using a fork. Then mix in the crispy shallots, Brussels sprouts, and season with salt and pepper. You’re ready to serve!
Ways To Serve This Spaghetti Squash Recipe
- Side Dish: This will beautifully accompany a wide variety of mains. For chicken ideas, you can make lemon garlic chicken, roasted balsamic chicken, or crispy baked chicken thighs. For seafood options, dijon baked salmon or garlic butter shrimp will pair perfectly.
- Main Dish: Turn this into a main dish by adding roasted chickpeas, sauteed kale, or mushrooms. Any vegetarian ingredient really. But for non-vegans, you can also add in shredded chicken, pulled pork, diced poached chicken, or Italian sausage.
- Casserole: Bake this into a breakfast casserole with eggs and other veggies such as mushrooms, spinach, or diced bell pepper.
- Breakfast: To sneak in more veggies for breakfast, this is a comforting dish to add to your morning routine. Just top it off with a poached egg or boiled egg and voila.
Storing And Reheating
- To store: This can be stored in an airtight container in the fridge for up to 4 days.
- To reheat: Simply pop this in the microwave for about 1 minute or so.
More Winter Squash Recipes
These beauties can transform into a wide range of sweet or savory recipes. Here’s a few butternut squash and spaghetti squash recipes to inspire you.
- Roasted Butternut Squash Soup
- Apple Sausage Stuffed Butternut Squash
- Kale And Butternut Squash Frittata
- Mashed Butternut Squash
- Roasted Butternut Squash, Romaine, And Goat Cheese Salad
Spaghetti Squash, Brussels Sprouts and Crispy Shallots
Description
Ingredients
- 1 3 1/2 - 4 pound spaghetti squash
- 3 tablespoons olive oil (divided)
- 2 large shallots, thinly sliced
- 1 pound Brussels sprouts, shaved or thinly sliced
- 3 garlic cloves, minced
- salt and pepper, to taste
Instructions
- Preheat your oven to 400F/200C. Slice the spaghetti squash in half and scoop out the seeds. Coat the inside with a little olive oil and salt and pepper, then bake for 40-50 minutes.
- When the spaghetti squash has cooked for about 30 minutes, heat 2 tablespoons of olive oil on medium heat in a large pan. Add the shallots and cook, stirring frequently, for about 8 minutes or until lightly golden and crispy.
- Use a slotted spoon to remove the crispy shallots to a paper towel to drain.
- Add the brussels sprouts and minced garlic to the same pan and saute for 4-5 minutes. You may need to add another splash of oil as well.
- When the spaghetti squash is done, remove it from the oven and use a fork to scrape out the flesh into a bowl. Add the sauteed Brussels sprouts and crispy shallots to the bowl, and season with additional salt and pepper.
- Stir all of the ingredients together and serve!
Lisa's Tips
- To store: This can be stored in an airtight container in the fridge for up to 4 days.
- To reheat: Simply pop this in the microwave for about 1 minute or so.
Nutrition
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Great recipe! Love the crispy shallots!! I made the recipe as written with a smidge more garlic. I’m going to try the addition of Parmesan cheese next time like someone else did!
Hi Susan – Wonderful! Let us know how you like this with Parmesan cheese next time.
We were looking for some healthy side dishes for our holiday dinner, and this one caught our attention. And it didn’t disappoint! My goodness it was so fresh and delicious and everyone was fighting over the leftovers. We added some fresh grated parmesan and that just took it to another level! Otherwise, we followed the recipe exactly and had no issues. Oh, and I should mention that we made this a year ago and we’ve remade it again and again over the past several months. It is also one of my favorite recipes to suggest to other people. If you like these ingredients, I bet you’ll love the whole dish.
Hi April – Love the addition of grated parmesan! Glad this was a hit for your holiday dinner.
I had never cooked with shallots before and boy are they yummy!! I followed the recipe exactly as written and the next time I make it, I’m going to add red pepper flakes with the Brussels because I like my food spicy :) love this healthy side because it’s super filling (and easy to make)!! Thanks for this recipe🫶
I’m glad you enjoyed it, Nikki! And a little sprinkle of red pepper flakes sounds like a great addition.
My husband hates squash. Regardless, I force-fed him this recipe. And guess what? He loved it!! As far as cooking, I followed the recipe exactly. The first time, I overcooked the shallots a bit so they were borderline burnt, but that seemed to actually not be a bad thing. I’ve also found that it gets a bit “busy” when the squash comes out, you must prep that, and you’re cooking the brussel sprouts, so I spagettied the squash on the early side and just left them in a bowl so I could tend to the shallots and the brussels. When the brussels were done and it was time to stir everything together, I added the squash to the pan to mix. That allows everything to meld, and heats the squash. I also added a touch of parmesan when serving. I’ve made it multiple times now and it’s become one of our non-meat staples, which I’m trying to find more of. Thanks for another winner, Lisa, and for converting my husband to a squash lover!
Glad your husband loves squash now thanks to this recipe :)
Hi Lisa,
I made this and it’s good ! I added some garlicky lemon seasoning also at the end. But the amount made was too much for me (I am cooking for one) and I’m not sure I’ll want to eat the same thing for the next few days. So I was wondering would this blend well into a soup ? I was thinking of added half the portion to my vitamix with some veggie broth and turning into a soup so it’ll be a bit different. What do you think ?
That’s an interesting idea. I say give it a try! Let us know how it turns out. :)
This has become a Thanksgiving staple in my house. The shallots really make this so delicious and thank you for teaching us all how to roast spaghetti squash the proper way! I hated it the first time I tried it because it was cooked in a microwave. Roasting is definitely the way to go. I need to get a book stand so I can keep your cookbook out on the counter!
Roasting is definitely the way to go when it comes to spaghetti squash! Also, can’t wait for you to get your copy of the cookbook Rachel :)
Love this.
I use this as a base recipe and then modify it to be a lot less health by adding bacon and goat cheese. — I cook the bacon first, then cook the brussel sprouts, onions/shallots, and garlic in the bacon fat. And then add in the spaghetti squash and goat cheese at the end w some pepper and salt to season at the end.
It’s a go to in the winter.
Great recipe, thank you! We used it as a main dish twice: once plain and the other with your marinara sauce on top – just like “pasta”. Top that with vegan parmesan and it was simply heavenly. :)
Delicious, filling and super easy to prepare.
That’s the beauty of spaghetti squash!
Are the nutrition facts stated per serving or for 4 servings?
Hi Amber – the nutritional information will always be per serving.
Hello Lisa,
thank you for another great way to use in season vegetables. Can yellow onions be swapped for the shallots as I have a lot of yellow onions at home and no shallots. Thank you.
Absolutely!
Totally making this…but I just might have to add some bacon or guanciale.
Hope you love this Jen!
Two of my favorite fall vegetables colliding! Love the simplicity of this dish – such a great side for fall meals!
Thanks Gina! This is a great dish to use up any leftover veggies you have in your fridge :)
Ahhh I’ve always wanted to try spaghetti squash but wasn’t sure what to do with it – now I’ll be giving it a go… love sprouts and crispy shallots sound wonderful. Thanks!
You’re going to love this one! It’s a fun and easy way to use up your spaghetti squash.
I love the flavours in this mixed veggie side dish. I always tend to prepare and serve the vegetables separately but this sounds like a much better and tastier way!
This one’s a great way to sneak in more veggies into one dish!
This was such a fun side dish to add to our dinner table today!! It turned out to be absolutely delicious and was so easy to make. My kids gobbled it up too!
Wonderful! Glad everyone enjoyed this spaghetti squash side dish :)