Cook pasta as package directs. Drain, rinse, and set aside. Heat oil in a large skillet and place the Brussel sprouts cut side down in the skillet. Do not stir. Brown the sprouts for 2 to 3 minutes. Add the onions, mushrooms, cranberries, stock, and salt. Cover, reduce heat to medium and simmer until sprouts are softened. Remove cover, add the cooked pasta, shoyu, and pepper. Gently toss continually over medium heat until most of the liquid has been absorbed. Adjust seasoning, if desired and serve.
Per serving - 259 calories, 6 g fat (21% calories from fat), 10 g protein, 46 g carbohydrate, 8 g fiber, 0 mg cholesterol, 351 mg sodium