I’m a traditionalist when it comes to Thanksgiving—I like the the standard fare reminiscent of my childhood. So I always assume my readers have their family favorites too and don’t need a lot of help with recipes when it comes to Thanksgiving dinner. Occasionally I’ll post a side dish that seems worthy of introduction into your Thanksgiving fare and this spaghetti squash made the cut. Here’s why–It’s SO EASY to make– it’s TASTY–and, it’s a lighter side dish for all the rich food at the table. Plus, I think stringing the squash with a fork is so therapeutic…and who doesn’t need a little therapy on Thanksgiving?
I’ve also added my side dish from last year because I’ve had so many people asking about it.
Happy Thanksgiving! I’m so grateful for all of you!
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 cup grated Parmesan Reggiano cheese
- 1/2 stick butter
- Salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Use a sharp pairing knife, make slits down the middle of the squash so you have a “dotted line” where you are going to cut through.
- Next take a sharp chefs knife to cut along the dotted line and through the squash.
- Scoop out seeds and drizzle with a tablespoon of olive oil. Place cut squash flat side down on a foil-lined baking sheet.
- Bake 1 hour or until soft. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.