Here are 2 healthy, delicious, summery, side dishes that your family WILL love…I actually CAN cook both of these 🙂
6 slices of bacon
8 cups of broccoli florets
1/4red onion, thinly slice
2/3 cup sharp cheddar cheese
1/3 cup sour cream
1/4 tsp celery seed
Blanch broccoli for about 20 seconds then shock them in ice water. Drain the broccoli well. Mix all ingredients together.
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.