http://citronetvanille.com/blog/2009/06/the-sprout-that-did-not-want-to-be-shredded-shredded-brussel-sprouts-with-carrots-leaks-and-mustard-seeds/?utm_source=rss&utm_medium=rss&utm_campaign=the-sprout-that-did-not-want-to-be-shredded-shredded-brussel-sprouts-with-carrots-leaks-and-mustard-seeds Sat, 11 Apr 2026 01:09:15 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://citronetvanille.com/blog/2009/06/the-sprout-that-did-not-want-to-be-shredded-shredded-brussel-sprouts-with-carrots-leaks-and-mustard-seeds/comment-page-1/#comment-54997 Fatie Sun, 05 Aug 2012 07:48:45 +0000 http://www.citronetvanille.com/blog/?p=2448#comment-54997 We LOVE it in our house. WAY ahead of turnips, brsusel sprouts or lima beans. Mostly I just bake it and sprinkle some salt and parm on top and we each eat right out of our own half. But attached is a 'killer' recipe that I also make sometimes. Not super easy, but so worth the time. Spaghetti Squash with Peas and Almonds 1 large spaghetti squash1 tablespoon extra-virgin olive oil1 medium red onion, halved and sliced14- to 16-ounce can diced tomatoes, undrained1/2 teaspoon grated fresh gingerl/2 teaspoon dried basilDash nutmeg1 teaspoon good-quality curry powderSalt and freshly ground pepper to taste3 tablespoons chopped fresh parsley1 1/2 cups thawed frozen green peas1/3 cup slivered toasted almonds6 servings. Preheat the oven to 375 degrees.Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake for 40 to 50 minutes, or until easily pierced with a fork. When cool enough to handle, scrape the squashes lengthwise with a fork to remove the spaghetti-like strands of flesh.Heat the oil in a large skillet. Add the onion and saute9 over medium heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top. We LOVE it in our house. WAY ahead of turnips, brsusel sprouts or lima beans. Mostly I just bake it and sprinkle some salt and parm on top and we each eat right out of our own half. But attached is a ‘killer’ recipe that I also make sometimes. Not super easy, but so worth the time. Spaghetti Squash with Peas and Almonds 1 large spaghetti squash1 tablespoon extra-virgin olive oil1 medium red onion, halved and sliced14- to 16-ounce can diced tomatoes, undrained1/2 teaspoon grated fresh gingerl/2 teaspoon dried basilDash nutmeg1 teaspoon good-quality curry powderSalt and freshly ground pepper to taste3 tablespoons chopped fresh parsley1 1/2 cups thawed frozen green peas1/3 cup slivered toasted almonds6 servings. Preheat the oven to 375 degrees.Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake for 40 to 50 minutes, or until easily pierced with a fork. When cool enough to handle, scrape the squashes lengthwise with a fork to remove the spaghetti-like strands of flesh.Heat the oil in a large skillet. Add the onion and saute9 over medium heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top.

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