Brussels Sprouts Greens and Spaghetti Squash
Yes, just like you, we were wondering what to do with our brussels sprouts greens (the big leafy stuff at the top of the stalk). Now we know, and we’re going to share it with you.
The greens have a flavor very similar to cabbage, only much milder, so use that as a guide when coming up with ideas. We had a spaghetti squash on hand, and decided to experiment. Now we have a new favorite dish. The greens were slightly crunchy in contrast to the buttery texture of the squash. The flavor was succulent, subtly bitter, delicious. And as you can see, they look real pretty beside each other.
What you’re gonna need
- Greens from a stalk of brussels sprouts
- Medium spaghetti squash
- 1/2 cup Parmesan cheese
- olive oil
- couple cloves garlic, minced
- salt and pepper to taste
What you’re gonna do
Cut squash in half and scrape out the insides with a fork. (They will kind of look like spaghetti noodles.) Saute in olive oil with garlic until warmed through. Add Parmesan cheese.
Cut the greens into ribbons and blanch in boiling water for 2-3 minutes until bright green. Remove and drain. Add to saute pan with olive oil and garlic and saute for 5-7 minutes until warm.
Serve ‘em up together.
