Roasted Spaghetti Squash with Thyme Butter
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 2 servings 1x
Ingredients
Scale
Roasted Spaghetti Squash
- 1 spaghetti squash
- 2 tablespoons butter, melted
- 1 teaspoon fresh thyme, minced
Roasted Cauliflower
- 2 cups cauliflower florets
- 1/2 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pecan Crumble
- 1/2 cup cooked short-grain brown rice
- 1/2 cup chickpeas, drained and rinsed if using canned
- 1/4 cup pecans, toasted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Preheat oven to 400˚ F. Cut the spaghetti squash in half and place cut side down in a roasting pan. Add about 1/2" of water to the pan and place in oven. Bake until squash is tender, 45 to 60 minutes.
- Combine cauliflower with olive oil, salt, and pepper. Place in a roasting pan or on a sheet tray. Roast until squash is browning, 25 to 30 minutes (do this along with the roasting squash).
- While the squash and cauliflower is roasting, In a food processor, combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder. Pulse a few times until mixture comes together and resembles a coarsely ground meal.
- Heat a skillet over medium low heat and add mixture to pan (if using a pan that sticks, add a little olive oil). Stirring occasionally, heat mixture until fragrant, 4-6 minutes.
- Once the squash is done and just cool enough to handle, but still warm, scrape the insides with a fork. Place squash in a bowl and add the melted butter and time. Toss until the squash is well coated. Top with roasted cauliflower and crumble. Taste and add salt/pepper as desired.
Find it online: https://naturallyella.com/roasted-spaghetti-squash/