Thanksgiving is this week. I CANNOT believe that. I feel like the summer just ended, and I had my baby.
The holiday season is officially starting and I’m kicking it off with a healthy, spiralized dish that can be served as a side dish on your Thanksgiving (or whatever holiday!) table — or, as a high-protein vegetarian dish, thanks to Bob’s Red Mill’s lentils.
This is also the first dish I’ve cooked for the blog post-partum! It felt great to get back in the kitchen and whip up something spiralized for this blog. I’ve missed you all and my new recipes.
And I’m so excited to have baby Luca here for Thanksgiving. My parents are flying up from Florida to celebrate with us and my Grandmother is coming over, as well as my sister and her fiancé. It’s going to be nice having my mother back here to help me with the baby and to spend some quality time together, just her and I. Plus, Luca loves her – she’s like a baby whisperer!
During the holidays, it’s all about holiday parties and spending time with friends and family, EATING. Ah, I love it – gathering around a table for the sole purpose of enjoying good food and one another’s company.
If you’re like me and are always figuring out what to bring to a Friendsgiving or holiday gathering last-minute, then today’s post is for you. It’s packed with veggies (brussels sprouts and spiralized butternut squash) and vegetarian protein: lentils. It can be prepped in advance and reheated (another plus of this dish!) and is equally as delicious for leftovers.
Lentils are my favorite way to add protein and fiber to any dish – breakfast, lunch, and dinner. I have about 8 bags of Bob’s Red Mill’s lentils in my pantry so that I always have an easy protein to throw together. I prepare them simply – the ratio is 1:3 (so, 1 cup of lentils per 3 cups of water or broth) and I use water and then a couple of bay leaves for an extra hint of flavor.
For extra holiday flair, stir in some pomegranates. And for a little extra flavor, sprinkle over feta or some shaved Parmesan cheese. Either way you make this dish, it’ll be sure to gather everyone around! And a great way to use your Inspiralizer.
And stay tuned for holiday deals on the Inspiralizer for Black Friday/Cyber Monday – the deals will be announced on Thursday (Thanksgiving), so stay tuned and get some early holiday shopping done!
Note: Thank you to Bob’s Red Mill for sponsoring this post. I love working with brands who support Inspiralized’s healthy mission and as always, all opinions are my own.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: TBD points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Balsamic Roasted Brussels Sprouts and Spiralized Butternut Squash with Lentils and Smashed Walnut Vinaigrette
- 2 cups Bob’s Red Mill lentils
- 6 cups water
- 2 large bay leaves
- 2 cups halved brussels sprouts
- olive oil to drizzle
- balsamic vinegar to drizzle (about 2 tablespoons)
- 1 teaspoon garlic powder
- salt and pepper
- 1 medium butternut squash peeled, Blade C, noodles trimmed
- 2 tablespoons chopped parsley
- For the vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ½ cup walnut halves toasted and smashed
- Place the lentils, water, and bay leaf in a medium pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let cook until water is absorbed and lentils are cooked, 15-20 minutes.
- Meanwhile, preheat the oven to 400 degrees. Line two baking sheets with parchment paper. On one baking sheet, lay out the brussels sprouts. Drizzle with olive oil and balsamic vinegar. Season with garlic powder, salt, and pepper and toss with hands or tongs. Roast for 25 minutes or until browned and fork tender.
- On the other baking sheet, lay out the butternut squash noodles. Drizzle with olive oil and season with salt and pepper. Once the brussels have been cooking for 10 minutes, place the butternut squash into the oven and cook for 10-15 minutes or until softened.
- While lentils cook and vegetables roast, prepare the vinaigrette. Place all of the ingredients into a small mixing bowl and whisk together.
- Place the brussels sprouts, butternut squash, and lentils in a large mixing bowl and toss to combine. Spread the mixture out on a serving platter and pour over the vinaigrette. Serve garnished with parsley.