Spaghetti Squash and Frizzled Brussels Sprout Leaves
Anne Burrell recipe
Ingredients
1 (3 to 3 1/2-pound) spaghetti squash
Extra-virgin olive oil
Kosher salt
1 teaspoon cayenne pepper
3 cloves garlic, smashed
Pinch crushed red pepper flakes
1 pint Brussels sprouts, each sprout pulled apart into leaves
1 bunch cilantro, leaves picked and coarsely chopped
1 lemon, cut into wedges
Directions
Preheat the oven to 375 degrees F.
Coat large saute pan with olive oil, add the smashed garlic cloves and a pinch of crushed red pepper and put the pan over medium-high heat. When the garlic is golden brown and aromatic, remove it and discard. Add the Brussels sprouts to the pan and season them with salt. Saute the sprouts until they get very brown and crispy.
Using a large fork, scrape the flesh out of the spaghetti squash, it should look like…spaghetti! Add it to the frizzled sprouts and season again with salt. Stir together and toss in the chopped cilantro.
Arrange some of the squash/and sprout mixture on each serving plate.