Spaghetti Squash with Brussels Sprouts

Prep Time 10 min Cook Time 45 min Serves 4 servings     adjust servings

Easy dinner idea!


  • 1 spaghetti squash
  • 3 cups Brussels sprouts (remove ends and cut in half)
  • 1 yellow onion diced
  • 1/2 cup veggie broth
  • 2 tsp minced garlic
  • 1/2 tsp chili powder
  • Sea salt to taste
  • Top with pepitas (optional)


  1. Took cook the squash in the instant pot , put a little water at the bottom, put the squash on the rack whole, and cook on manual for 15 minutes.
  2. Too cook the squash in the oven, preheat to 400. Cut the squash in half and place face down on a lined baking sheet . Bake for 45 minutes.
  3. In a large saute pan, add Brussels, onions, garlic, and veggie broth. Cook on medium high covered for 5 minutes, then remove the lid and cook off the veggie broth. About 7-10 minutes. Remove from heat and add the spices and spaghetti squash. Mix well. Serve immediately.


Recipe Notes

This should keep for at least 4 days in the fridge. I bet you can also freeze it. Enjoy!

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