Last week I made spaghetti squash au gratin, and it was great.
I think dinner tonight will be mahi mahi baked with capers, butter, and garlic. (I haven’t decided whether I want lemon.) I have a four-pound spaghetti squash I’d like to cook for a side dish.
Ideas please?
I’m finding several recipes that are pasta-like, and I’m sure they’re tasty. I found one recipe with herbs and butter, but reviews say its bland (but still good). Maybe I can try that one, and enhance it with some extra salt and garlic and/or that feta I have in the fridge?
I’m looking for something to compliment the fish, and not clash with it.
Have you thought of just doing it with a white wine, garlic sauce? Saute some garlic (and maybe a little onion) in olive oil, add some white wine, reduce and pour over the pasta. Add some sliced baby bok choy to make it even nicer!
If spaghetti squash needs anything besides proper cooking and some butter, I’ve never found the need for it. 
Just to be clear, it’s not pasta. 
I’m leaning toward sautéing some onions in olive oil, and adding minced garlic and tomatoes and fresh basil and some salt. Add the cooked and shredded squash and mix it up, and top with sliced kalamata olives and feta.
For the fish, I think I’ll top the filets with butter, lemon juice, minced shallot, and a bit of salt, and baking it. Maybe a dusting of paprika for colour.
I tried SQ a few times, and I just treated it like pasta. Seemed to work out fine.
Me neither. Not even when our plant went wild and took over our garden and was heading for the school across the street.
Butter, salt and pepper has been fine with us.
This. We just treat like spaghetti as a side dish and hit it with a tomato sauce.
I don’t like it with sauce, but it’s great with butter and Parmesan cheese. Just a warning: It doesn’t reheat well.
Yep. For me, brown butter and parm. Sometimes with sage.
The au gratin does. 