A delicious Keto-friendly meal, and so simple to make, enjoy roasted spaghetti squash tossed with oven-cooked bacon pieces and roasted Brussels sprouts, finished with lemon juice and fresh parsley.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Serves 4
Ingredients
● 1 tablespoon olive oil, divided
● 1 spaghetti squash
● 1 pound Brussels sprouts, ends trimmed
● Salt and pepper
● 8 strips bacon
● 1 tablespoon fresh lemon juice
● 2 tablespoons Parmesan cheese, grated
● 2 tablespoons fresh parsley, minced
Directions
-
Preheat oven to 400°F. Slice spaghetti squash in half, crosswise. Remove and discard
seeds. Lightly oil the cut sides using 1/2 tablespoon olive oil and place on a
parchment-lined baking sheet, cut side down.
-
Slice Brussels sprouts in half and toss with remaining 1/2 tablespoon olive oil. Season
with salt and pepper and arrange in an even layer, cut sides down on another
parchment-lined baking sheet.
-
Roast squash and sprouts in the oven for 30 to 40 minutes until cooked through, flipping
sprouts after 20 minutes. Remove squash and sprouts from oven and set aside.
-
Meanwhile, arrange bacon in an even layer on a foil-lined baking sheet and bake for 15
to 20 minutes, checking often for doneness. Remove from oven, place on a cutting
board and chop into small pieces.
When squash is cool enough to handle, scrape out flesh with a fork to create spaghetti-like strands.
Place squash strands in a large bowl and toss with Brussels sprouts and bacon. Season with salt and pepper, to taste.
Toss with lemon juice and Parmesan. Serve hot, sprinkled with minced parsley.
