I love to cook, but sometimes I find it difficult to come up with a different side dish. Something other than the everyday potatoes or rice and plain old veggies. I have searched high and low and am pleased to report that I have come across some delicious recipes.
Ingredients
1 spaghetti squash, cooked by your favorite method and separated into strands
1 tablespoon olive oil
3/4 cup pesto
4 ounces smoked or plain mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Directions
Heat oil in a large skillet over medium high heat, add spaghetti squash.
Using a couple of forks to lift, mix in pesto.
Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
Serve immediately.
1 spaghetti squash, cooked by your favorite method and separated into strands
1 tablespoon olive oil
3/4 cup pesto
4 ounces smoked or plain mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
Directions
Heat oil in a large skillet over medium high heat, add spaghetti squash.
Using a couple of forks to lift, mix in pesto.
Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt.
Serve immediately.
1 onion, chopped
2/3 cup Cheddar Shredded Cheese
15 Ritz Crackers, crushed (about 1/2 cup)
1 egg, beaten
2 Tbsp. Mayo
Directions
HEAT oven to 350°F.
COOK squash in boiling water in covered saucepan 15 min. or until tender. Rinse under cold water; drain.
MIX squash and remaining ingredients; spoon into 8-inch square baking dish.
BAKE 1 hour or until heated through.
COOK squash in boiling water in covered saucepan 15 min. or until tender. Rinse under cold water; drain.
MIX squash and remaining ingredients; spoon into 8-inch square baking dish.
BAKE 1 hour or until heated through.
Ingredients
3 spray(s) olive oil cooking spray
1 pound(s) butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)
1 pound(s) butternut squash, peeled, seeded, long “neck” cut into sixteen 3/4-inch-thick sticks*
1 tsp table salt, or to taste
1/2 tsp chili powder, or to taste (optional)
Directions
Preheat oven to 450ºF. Coat a baking sheet with cooking spray.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.
Arrange squash fries on prepared baking sheet and sprinkle with salt and chili powder; liberally coat with cooking spray.
Roast, turning once, until desired crispness, about 14 to 18 minutes. Yields 4 fries per serving.
These are just a few of my go to recipes to change it up a bit and keep supper interesting. Of course, substitutions can be made to make them healthier and still keep the same great taste!
Do you have any great side-dish recipes to share?
5 comments:
Mmmm...Yummy! Thanks for sharing!! Ryan and I really love "make ahead potatoes": http://www.kraftcanada.com/en/recipes/make-ahead-all-dressed-mashed-potatoes-126125.aspx
Bacon and Onion Asaparagus: http://www.kraftcanada.com/en/recipes/bacon-caramelized-onion-asparagus-112987.aspx
One pan chicken and sweet potatoes:
http://www.kraftcanada.com/en/recipes/one-pan-baked-chicken-sweet-127083.aspx
Homemade mac and cheese with meatloaf...yum!
And funeral potatoes: http://saltlakecity.about.com/od/lifestyles/a/FuneralPotatoes.htm
Also, alot of the time when Im in a crunch for a side Ill wrap up a couple of potatoes in tin foil and throw them in the oven. They cook in like 20 minutes and then after serve with sourcream and chives.
xo
Mmmm...thanks for the yummy ideas. I'm not a squash fan, but I might be tempted to try some of those out!!
mmm..this sounds good..wonder if it's heart healthy??
I'm gonna try it out!
I LOVE asparagus! Might have to try that one. ;)
I made the asparagus one tonight for super and it is awesome! Loved it! Thanx Ash!!!
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