Spaghetti Squash with Feta & Parmesan

Spaghetti Squash with Feta & Parmesan

Spaghetti Squash with Feta & Parmesan
Author: 
Recipe type: Side Dishes
Cuisine: Everything Else
 
This spaghetti squash has been a hit with everyone I've served it to. It's a great alternative to serving it plain.
Ingredients
  • 1 spaghetti squash
  • butter
  • olive oil (Dove Garlic Olive Oil preferred)
  • Ruth Ann's spice blend (salt, pepper, garlic powder, lemon peel)
  • fresh parsley
  • feta cheese
  • Parmesan
Instructions
  1. Wash and cut spaghetti squash lengthwise. Scoop out and discard seeds and poke a few holes through the rind with a fork. Heat oven to 375 degrees. Place squash, cut side down, in a pan or casserole dish. Add about a half inch of water to the bottom of the pan. Bake for 30 - 40 minutes, until soft. Once baked, carefully fluff out the squash strands with a fork into a large bowl. Add butter (a small amount, but it would depend on the size of the squash - it's more for flavor - the olive oil will do the rest), and a splash of olive oil so that all the squash is lightly coated. Chop a handful of fresh parsley and add to squash. Toss with spice blend, feta and Parmesan.
Potato Skins Dip

Potato Skins Dip

Potato Skins Dip
Author: 
Recipe type: Appetizers
Cuisine: American
 
This super easy dip has all the taste of loaded potato skins, but is an easier option for parties.
Ingredients
  • 2 c sour cream
  • a splash of milk
  • 2 c shredded mild or medium cheddar cheese
  • 1 c crumbled crispy bacon
  • ⅓ c chopped green onions
  • ½ tsp dill
  • a pinch of black pepper
  • waffle fries
Instructions
  1. Bake waffle fries to package directions.
  2. While fries are baking, mix together all ingredients. I take the shortcut of buying precooked bacon pieces.
  3. The goal of the dip is to taste like a loaded potato skin - so you can vary the topping amounts or selection based on your personal taste.
  4. Once stirred together, add milk in small amounts until you've reached your desired dipping consistency.
Notes
I got the idea for this recipe from an issue of Taste of Home. I add dill or dried ranch dressing spices to add a little kick. Serving this dip with french fries makes it "fun" (or we're just very easily amused). Great paired with buffalo chicken strips.