Ingredients (serves 4)
1 large spaghetti squash
1 lb Brussels sprouts
1 clove of garlic sliced thin
¼ c olive oil
¼ lb butter
¼ c chicken stock
1 Tbsp of thyme (picked)
1 Tbsp tarragon (picked & chopped)
1 Tbsp chervil (chopped)
salt and pepper to taste
Directions
Start by washing the outside of the spaghetti squash. Split it lengthwise down the middle, scrape out the seeds, and place the squash on a sheet tray skin-side down. Roast in the oven at 400 degrees for one hour.
While this is happening, bring a pot of salted water to a boil and quarter your Brussels sprouts. Cook the Brussels sprouts in the boiling water for about two minutes and then immediately place in an ice bath to cool them down. Strain and reserve in the refrigerator until later.
Now, heat the chicken stock to a simmer. Take off the heat and the slowly whisk in the cold butter until you have created a sauce. When you have achieved a sauce like consistency, set the sauce aside until later.
When the spaghetti squash is finished roasting, fork out the tender roasted flesh part of the squash.
Heat two pans over medium heat. Add the olive oil evenly and begin sautéing the garlic in each pan. The squash will go in one pan and the Brussels sprouts in the other. Place the the Brussels cut-side down to create a nice sear. Brown each of the vegetables and season to your liking.
At this point you are ready to warm the butter sauce and add the herbs to the sauce. Don’t heat it too high or you will break the sauce. Plate the vegetables and ladle a bit of sauce over top.