Anne Burrell, host of Food Network’s Secrets of a Restaurant Chef, has become one of my new favorites to watch. Her enthusiasm for food to contagious, and her ease of explaining was seems complex dishes makes even the most timid home chef feel competent. Being Mario Batali’s sous chef on Iron Chef America, you already get the idea that her recipes walk the tight wire between rustic and elegant.
One of her recent shows featured unique side dish of crispy brussels sprout leaves folded into strands of roasted butternut squash. I love roasted brussesl sprouts because those charred edges taste almost popcorn-like, plus they have the crisp factor. I love, love, love spaghetti squash because it tastes just like a regular white potato! Sort of like eating hash browns (btw, leftovers of this recipe was great with eggs for breakfast).
I have to confess, I made the recipe a little easier on myself by basically cheating. You’re supposed to pull off every leaf of the sprout and then crisp them in a pan. Well, I got about 5 or 6 leaves into each sprout, which is where pulling the leaves apart becomes more tedious and I got super impatient. I decided to julienne the core section of each sprout just so I could get through prepping them a little faster. I think the julienned pieces got even more crispy than the whole leaves, but the whole leaves looked so pretty that it became a nice compromise between ease of preparation and aesthetics.
With Thanksgiving coming up, this would be a great addition to the spread. You might even allow this to double up as your starch and vegetable for less trouble for yourself!
Roasted Spaghetti Squash with Frizzled Brussels Sprouts
1 3-to-3 1/2 lb spaghetti squash
4 tsp extra virgin olive oil
1 pint Brussels sprouts
3 garlic cloves, smashed
salt and pepper
1. Preheat oven to 375 degrees F.
2. Split the squash in half lengthwise and brush the cut side with 1 tsp of the oil. Season the cut side with salt and pepper. Place the squash cut-side down onto a baking sheet. Line the sheet with foil for easy cleanup. Bake the squash for 1 hour or until it is tender all the way through.
3. Meanwhile, pull the leaves from the sprouts; cut the tough center into julienned strips if the leaves won’t come apart.
4. Heat a large skillet add the remaining oil and the garlic. Bring the heat to medium-high and cook the garlic until it’s golden; discard. Add the sprout leaves and saute until they are frizzled and golden brown on the edges.
5. Scrape the flesh from the squash and fold it into the sprout leaves, seasoning with salt and pepper.
- Servings per recipe: 4
- Per serving:
- Calories: 168
- Saturated fat: 6.6 g
- Cholesterol: 0 mg
- Sodium: 69 mg
- Carbohydrates: 28.2 g
- Fiber: 1.7 g
- Sugar: 1 g
- Protein: 3.8 g