T-3 (or is it T-4?) days until Thanksgivingggg.
I’m extra excited this year for Thanksgiving. I have more to be grateful than ever and I can’t wait to celebrate the holiday with my family.
Not only did I get to marry the love of my life, my grandfather is still in good health (he is surviving pancreatic cancer), my business has grown, and I still get to do what makes me happy every single day.
Also, my brother is home for this holiday and he hasn’t been home in several years, so I’m excited to have him with the family once again. My brother is 31 and his name is David. You’ve probably only heard me mention my sister Felicia, but yes, I have a brother too (it’s the three of us.)
I’m also planning on cooking this Thanksgiving. I usually help my mom chop, mince, dice and act as her sous chef, but I’ve never actually brought a pre-made dish, and I’m looking forward to deciding on what to bring. Of course, it’s four days away and I still don’t know.
Many of you have been asking for Thanksgiving dishes and I’ve totally dropped the ball on this, although I do have a Thanksgiving-themed Pinterest board, if you’re curious.
So for today’s recipe, I wanted to make something Thanksgiving-esque, for those of you who are last-minute planners and still have room on your Thanksgiving menu for something spiralized.
I think this dish is also perfect to pair with leftovers the next day – toss in some sliced turkey and it’ll make more of a complete meal. This recipe is easy to whip up and is also only five ingredients.
Are you still looking for something spiralized to make for Thanksgiving?
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 1 small butternut squash, peeled, Blade D, noodles trimmed
- salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 cups brussels sprouts, ends trimmed
- 1 garlic clove, minced
- 1 pinch (about ⅛ teaspoon) red pepper flakes
- 2 tablespoons dried cranberries
- ¼ cup grated parmesan cheese
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Season with salt and pepper and bake for 8-10 minutes or until cooked to your desired preference.
- Meanwhile, place your brussels sprouts into a food processor and pulse until “shredded.” There should still be some small chunks, but mainly just chopped up leaves. Set aside.
- Place a large skillet over medium heat and add half of the olive oil. Once oil heats, add in the garlic, red pepper flakes and brussels sprouts, season with salt and pepper and cook for 5-7 minutes or until they begin to brown and leaves have turned a brighter green.
- Once the butternut squash noodles are done, add them to the skillet with the brussels sprouts and add in the rest of the olive oil and the cranberries and stir and then fold in the parmesan cheese and remove the skillet from heat and keep stirring until the parmesan melts into the pasta.
- Divide the pasta into bowls or plates.