How can you go wrong with roasted veggies?
They’re delicious any time of year, but now that it’s cooling down here in Brisbane, it feels like just the right time for some Thanksgiving-inspired dishes in our home.
What I love about this dish is it’s a one-stop shop, ticking all the boxes of protein, carbs and nourishing fat, all in one go. The star of this dish is the crispy garlic and chives topping. With so many textures to experience, this dish will not disappoint.
Feel free to play around with the type of sausage that you use, or omit entirely if meat is not your thing, or you’re using this as a side dish. Just be sure to check the ingredients in the sausage you choose. Look for minimal ingredients, no gluten fillers and if following a specific dietary protocol, confirm it adheres to those guidelines.
For this dish, I used Failsafe-AIP/Paleo beef-liver-heart sausages and they were delicious, not to mention the pep-in-your-step, kick-in-your-pants, energy boost I feel when eating liver. But don’t worry, any clean sausage will do. Enjoy!
Emily’s Dietary Scorecard
|Gluten Free||Dairy Free||Tree Nut Free||No Sugar (Added)|
|Grain Free||Delicious||Vegetarian||Low Sugars (all forms)|
|Paleo||Nightshade Free||Egg Free||Low FODMAP|
- 1 roasted spaghetti squash
- 680g (1.5 lbs) brussel sprouts, outer leaves removed & cut in half
- 500g (1 lb) paleo-friendly sausages (look for grain free & sweetener free)
- ¼ cup (packed) fresh basil
- 4 TBL chives, chopped
- 3-4 cloves garlic, minced
- 2 TBL olive oil (option: melted ghee, or grassfed butter)*
- 1 TBL coconut oil (option: melted ghee, or grassfed butter)*
- Sea salt, to taste
- Roast the spaghetti squash - see my favorite method here.
- While the squash is baking, prepare the brussels, garlic, chives and basil as directed above, set aside.
- Save the outer leaves of your brussels for making this delicious snack later.
- Once spaghetti squash is done, let oven cool down to 180ºC (350ºF).
- Carefully place halved brussels into a large bowl, and gently toss through the 2 TBL of olive oil and sea salt, being careful to keep brussel sprouts from breaking into smaller pieces when tossing.
- Spread the brussel sprouts out evenly over a baking sheet.
- On second baking sheet, spread out the sausages.**
- Once the oven is at 180ºC (350ºF), place both baking sheets in, sausages on the higher oven rack.
- Set a timer for 15 minutes, and remove just the sausages when the time is up, reserving any juices that have drained off while baking.
- Continue baking brussels for another 10-15 minutes, until toasty brown.
- If you haven't done so yet, shred your spaghetti squash and place it into a large bowl.
- Heat the 1 TBL of coconut oil in a small skillet over medium-high heat.
- Once heated, add the minced garlic and chopped chives, continually stirring for 2-3 minutes until browned and crisp. Remove from heat immediately and place into a small dish.
- Chop the sausages into bite-sized portions and add them to the bowl of spaghetti squash, along with their juices - this adds more flavor and an extra dose of nutrients.***
- Once the brussels are finished roasting, toss them into the large bowl as well, until all is mixed through.
- Once the squash-brussel-sausage mixture is divvied up onto plates, garnish with fresh basil and sprinkle on the crispy garlic and chives. Enjoy!
*Ghee and butter are nourishing options that would certainly taste delicious, but to keep this recipe AIP compliant, I have not used them. Feel free to sub either in place of the olive and coconut oil called for (Note: ghee is Whole30 compliant, butter is not).
**Alternatively, you could grill/BBQ the sausages for that extra 'grilled' flavor. (I like using the oven for ease since it's already on).
***If no juices have drained off the sausage, add 2 TBL of olive oil and a few pinches of sea salt when mixing together.