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Vegetables and Sides
Spaghetti Squash Parmesan
6
1
1
1
1
1
4
1
1
1
1
Servings
spaghetti squash, quartered
cup water
1/2 cup shredded zucchini
/2 cup diced tomato
/3 cup sliced green onions
tbsp. grated Parmesan cheese
tbsp. lemon juice
tsp. basil
/4 tsp. dill
/4 tsp. ground black pepper
Place the squash, cut side up, in a Dutch oven. Add the water. Cover and bring
to a boil. Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers
pull apart easily with a fork. Remove the squash from the pan and drain well.
Scoop out and discard the seeds. Using 2 forks, fluff the flesh into strands.
In a steamer basket over simmering water, steam the zucchini, covered, for 3
minutes; remove from the heat. Discard thecooking liquid from the Dutch oven
and dry the pan well. Add the squash, zucchini, tomatoes, and green onions to
thepan. Stir in the Parmesan, lemon juice, basil, fill, and pepper. Toss well to
coat with sauce. Cook 1 minute over mediumhighheat to heat through.
Roasted Cauliflower With Garlic
6
1
4
1
1
Pound cauliflower (3 heads), cut into 2?inch?wide florets
/2 cup olive oil
garlic cloves, minced
/2 teaspoon salt
/4 teaspoon black pepper
Preheat oven to 425F. Toss cauliflower with oil, garlic, salt, and pepper in
a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and
lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.
Zucchini Hash Browns
1
1
2
cup grated zucchini
Tbsp. grated onion
eggs, beaten slightly
Salt, pepper, onion powder, (garlic powder for those who use it)
I heat oil in my big cast iron skillet. Mix all ingredients together in medium sized
bowl and drop by heaping tablespoons in hot oil. When brown on one side, turn
and cook the other side. Stack on a plate and keep in warm oven ‘till whole batch
is done. You can top these with sour cream, or butter, or smother in gravy. Very
low in carbs. I store in the fridge and heat and serve whenever I’m in the mood.
This absolutely satisfied my craving for potatoes.
Green Beans Almondine
1
1
1
/4 cup slivered blanched almonds
/4 cup butter
/4 tsp. salt
2
6
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