1Preheat the oven to 400°F and line two baking sheets with parchment paper.
2Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with olive oil, sprinkle with salt and pepper, and fresh and place on a baking sheet cut side up. Roast until fork-tender, about 1 hour. While roasting, clean, trim and quarter brussels sprouts. Place on a separate baking sheet with olive oil, salt and pepper. After the squash has been roasting for 40 minutes, add the Brussels sprouts to the oven and finish roasting together.
3When spaghetti squash is cooked through, and brussels sprouts are golden and tender, drizzle both with fresh lemon juice and pepper. Using a fork, scrape across the flesh of the squash creating little spaghetti-like strips. Take those spaghetti strips and place them in a medium mixing bowl.
4Toss spaghetti squash and brussels sprouts together adding more lemon, salt, and pepper as desired.
5Drizzle with parmesan for a little extra flavor.
1 spaghetti squash
4 oz. trimmed and quartered Brussels sprouts
Parmesan cheese (optional)