What is your criteria for a good side dish? Easy? Nutritious? Affordable? Tasty? Kid-friendly? For me, all of the above. Lately, my favorite side dish that meets all of those requirements is spaghetti squash. I love to bake it in the oven and then just toss the strands with parmesan and butter (recipe below). So simple, yet so delicious.
Spaghetti Squash with Parmesan and Butter
- Prep Time
- Cook Time
- Difficulty Level Easy
- 1 tablespoon light olive oil
- 1 spaghetti squash
- 1/2 cup grated parmesan cheese
- 3 tablespoons unsalted butter
- Salt and freshly ground pepper, to taste
- Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Drizzle the olive oil on the foil.
- Microwave the whole squash for 3 minutes (this will make it easier to slice in half). Slice the squash in half, lengthwise. Scoop out the seeds and discard. Place the squash, cut side down, on the foil-lined baking sheet.
- Bake at 400 degrees until soft, about 35 to 40 minutes. Remove from oven. Let cool for 10 minutes. Using a potholder and spatula, turn the squash over so that the center is exposed. Run the tines of a fork down the center of the squash to pull up the strings of “spaghetti.”
- Transfer pulled squash to a large bowl and toss with butter and Parmesan cheese. Season with salt and pepper if desired. Serve warm.
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