Maple-Miso Chicken Thighs, Brussels Sprouts & Spaghetti Squash

Our Maple-Miso Chicken Thighs, Brussels Sprouts & Spaghetti Squash is sure to get added to your regular dinner rotation. Juicy, tender and protein-packed chicken thighs are roasted with inflammation-fighting Brussels sprouts in a maple-miso glaze that caramelizes under the high heat. It’s a flavor match made in heaven. This sits on a bed of silky spaghetti squash that soaks up the sauce—so easy and satisfying. Keep reading for our expert tips on time-saving steps, ingredient substitutions and more. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

• To save time, you can microwave the squash until it is tender.
• This recipe can be made with broccoli, cauliflower, butternut squash, red onion or any other vegetables that have a similar roasting time as chicken thighs.
• If you prefer a deeper, more savory flavor, you can substitute the mild, sweet white miso with red miso.
• You can make this recipe with skin-on chicken thighs or breasts, if desired. Just make sure to adjust the timing and temp-check the chicken to make sure it is cooked through. 

Nutrition Notes

• Chicken thighs are a combination of white and dark meat. The dark meat adds slightly more saturated fat, but also some iron—which makes hemoglobin to carry oxygen throughout the body. Chicken thighs are also an excellent source of protein, which helps to keep you full and to build and maintain muscle mass. 
• Brussels sprouts are a cruciferous vegetable that is high in fiber and also high in anti-inflammatory antioxidants to help fight against cancer, type 2 diabetes and obesity. 
• Spaghetti squash is a winter squash that is low-carb and low in calories. The fiber in spaghetti squash is excellent for digestive health and regularity and, because it is also high in water, it’s the perfect combo of hydration-to-fiber.