If you have never made spaghetti squash before, it’s a lot of fun. Once roasted, the flesh becomes a stringy, spaghetti-like texture that can be easily scraped out. With the appearance of noodles, spaghetti squash is often used as a gluten-free alternative in many pasta recipes. In this salad, brussels sprouts are added to give a nice crunch and texture. If you are a lover of pesto (like me!), this dish will be right up your alley.

What You’ll Need:
One spaghetti squash
Approx. 4 cups brussels sprouts, finely chopped
One roma tomato, diced
Lemon zest from one lemon
Lemon juice from half lemon
1/2 cup pesto
1/4 cup balsamic vinegar
1 1/2 tsp fresh rosemary, finely diced
Pepper to taste

 ONE: Heat oven to 400 degrees. Cut spaghetti squash in half and remove seeds. Season lightly with salt, and drizzle with olive oil (or other cooking oil). Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove from oven and allow to cool.

TWO: While the squash cools, wash brussels sprouts and remove the ends. Finely chop brussels sprouts. It’s okay if they are not 100% uniform, having some larger pieces adds a nice crunch! Add lemon zest and lemon juice to the brussels sprouts and toss to fully incorporate.

 THREE: Once the squash is cool enough to handle, scrape out the flesh into the bowl with the brussels sprouts and use tongs to fully incorporate. Add tomatoes and chopped rosemary.

 FOUR: In a small bowl, whisk together the pesto and balsamic vinegar. Pour the pesto mixture into the salad, and toss to evenly distribute the mixture throughout the squash and brussels sprouts.

Season with fresh pepper to taste, and enjoy! I love making this salad on a Sunday to have throughout the week for lunch. I find its best enjoyed within three of four days. What are you making to get your daily diet back on track? I’d love to hear your suggestions! =)

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Brussels Sprout & Spaghetti Squash Pesto Salad

Fresh and full of crunch, this salad made of brussels sprouts and spaghetti squash is a great alternative to the traditional leafy salad.

Course Salad

Ingredients

• One spaghetti squash
• Approx. 4 cups brussels sprouts finely chopped
• One roma tomato diced
• Lemon zest from one lemon
• Lemon juice from half lemon
• 1/2 cup pesto
• 1/4 cup balsamic vinegar
• 1 1/2 tsp fresh rosemary finely diced
• Black pepper to taste

Instructions

• Heat oven to 400 degrees. Cut spaghetti squash in half and remove seeds. Season lightly with salt, and drizzle with olive oil (or other cooking oil). Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes. Remove from oven and allow to cool.
• While the squash cools, wash brussels sprouts and remove the ends. Finely chop brussels sprouts. It’s okay if they are not 100% uniform, having some larger pieces adds a nice crunch! Add lemon zest and lemon juice to the brussels sprouts and toss to fully incorporate.
• Once the squash is cool enough to handle, scrape out the flesh into the bowl with the brussels sprouts and use tongs to fully incorporate. Add tomatoes and chopped rosemary.
• In a small bowl, whisk together the pesto and balsamic vinegar. Pour the pesto mixture into the salad, and toss to evenly distribute the mixture throughout the squash and brussels sprouts.

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