Dreaming up novel ways to serve vegetables in a healthful, interesting way can be tougher than helping my third-grader with his math homework (quadrilaterals and exponential numbers, anyone?) . Spaghetti squash is one of the vegetables we turn to when we tire of carrots, broccoli, and salads. Its slight crunch makes a wonderful side dish when mixed with chipotle peppers, queso fresco cheese and cilantro. Alternatively, it can stand in as an entree on Meatless Monday when paired with Spinach, Feta and Cannellini Beans.
I made this recipe for a guest post on my friend Jennifer’s wonderful site, Savoring the Thyme. Sweet dried cherries, creamy Gorgonzola cheese and toasted pecans are mixed into the spaghetti squash, along with a light vinaigrette, for a healthy, unusual side dish. Your family won’t get bored of this one.
Head over to Savoring the Thyme for the recipe and to find out how I turned my son orange. Seriously.
(Check out my giveaway blog for a chance to win a prize from GE.)