One of our new favorite fall/winter vegetables is Spaghetti Squash. I generally just bake it, strip out the flesh and douce it with a generous shot of salt, pepper and spray butter. Last night I was feeling like doing a little more work so I adapted a veggie side dish to go with it inspired by my friend Brenda.
- 1 onion, chopped
- 1 tbsp crushed garlic
- 1 large can diced tomatoes
- 1 small can black olives sliced
- 2-4 tbsp grated Parmesan cheese
Saute the onion and garlic in a touch of olive oil (I use the spray olive oil by Pam). Add tomatoes and simmer 15-20 minutes. Add the olives and simmer another 5-7 minutes. Add parmesean when ready to serve.
To go with this, I put two chicken breasts in a glass baking dish with a couple of tablespoons of balsalmic vinigar, a dash of liquid smoke and a heavy sprinkling of coarse seasoned pepper. I covered that in foil and baked at the same time as the spaghetti squash.
It would have been terrific all mixed together, but I plated it just so everything overlapped a little.