We have been trying to eat less white carbs over here, which means that I don’t cook a lot of rice, potatoes, bread, and noodles. Which is great for my hips but hard on my brain. Meaning, I have to think a bit harder about what to serve with what.
My two go-to sides of late are spaghetti squash and pureed cauliflower. (Both with copious amounts of parmesan and butter.) You can serve them with almost anything . . . like Rotisserie Chicken, Crock-Pot Barbacoa, Pulled Pork, Steaks, or Pork Tenderloin.
Maybe this fall I will try them with a hearty Bolognese sauce? Doesn’t that sound yummy? (Okay maybe not as yummy as a mountain of pasta, but still pretty yummy!) Would love to hear your other suggestions!
Spaghetti Squash with Parmesan and Butter
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. So simple, yet so delicious.
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.