Ingredients
1 spaghetti squash, cut lengthwise and seeded
2 Tbsp. grapeseed oil, divided
1 tsp. kosher salt, divided
½ tsp. pepper, divided
1 lb. Brussels sprouts, halved
4 cloves garlic, minced
1 tsp. lemon juice
¼ tsp. red pepper flakes
¾ cup shredded Parmesan cheese, divided
2 Tbsp. roasted pepitas, for garnish
Directions
Preheat oven to 400° F. Drizzle 1 Tbsp. oil over squash halves and season with ½ tsp. salt and ¼ tsp. pepper. Place squash cut-side up on baking sheet.
Add Brussels sprouts, garlic, lemon juice, 1 Tbsp. oil, red pepper flakes, ½ tsp. salt, and ¼ tsp. pepper to large bowl and mix. Spread on separate baking sheet. Place both sheets in oven and bake 45-60 minutes or until squash is fork tender.
Shred squash into spaghetti strands using a fork. Transfer squash strands to serving dish and mix in ½ cup Parmesan. Top with sprouts mixture and garnish with remaining Parmesan and pepitas.
Serves 6