Spaghetti Squash, Brussels Sprouts and Crispy Shallots (2024)

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