I love side dishes. Many times they are the favorite part of the meal for me. The great thing is that if you double the portions a heartier side can become the star of its very own meal. This recipe can be served as one dish – which makes for a wonderful vegetarian and vegan meal or keep the squash and beans separate and you have two lovely sides that work beautifully with Roasted Chicken. Either way it certainly gives you options.
Roasted Spaghetti Squash w White Beans and Tomatillas
I Spaghetti Squash cut in half and cleaned out
1 can small white beans
1 small yellow onion diced
4 tomatillos clean and diced
3 cloves garlic
olive oil
salt
pepper
scallions finely chopped
avocado diced
Pre- heat oven to 425
Place squash in a baking dish rub with olive oil and season lightly with salt- a couple of pinches will do. Bake for about 35- 40 minutes or until fork tender. Meanwhile, in a medium saucepan over medium heat add 1 teaspoon olive oil to pan – add onions , garlic and tomatillos – season with 1/2 teaspoon of salt and saute for about 5 minutes until starts to soften. Add beans reduce heat to low and cover. Cook for about 15 minutes.
Meanwhile, using a fork scrape out the squash into a serving bowl, add 2 teaspoons of extra virgin olive oil and 1 teaspoon salt plus a couple of turns of pepper. Mix well and taste for seasoning- adjust according to your taste.
When the beans are done cooking you have two options. You can can serve them on their own or you can serve them over the squash . Either way garnish the beans with chopped scallions and avocado. Enjoy!
