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Roasted Spaghetti Squash with Thyme Butter

Roasted Spaghetti Squash with Thyme Butter and Pecan Crumble

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5 from 1 review

Ingredients

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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

  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.
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