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Easy quick and tasty weeknight side dishes??

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  • caliking
    caliking Posts: 18,731
    edited November 2013
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    @Griffin -  i think it was raised direct, not sure.  Check at 20-25mins to be safe. The rind is pretty thick. The squash should probe very soft when its done.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Griffin
    Griffin Posts: 8,200
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    Thanks @caliking . I'll see if I can find one in the store tonight.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Village Idiot
    Village Idiot Posts: 6,959
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    NecessaryIndulg said:
    Another easy side dish is sautéed green beans -- fresh, no cans allowed. ;)  
    Just add butter, garlic, salt & pepper...  and you're good to go!  I made them last night with chicken thighs and garlic mashed potatoes.  
    WHAT ? NO BACON ?  Green beans taste like cardboard without bacon.  Shame on you, Kristi !
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • saluki2007
    saluki2007 Posts: 6,354
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    Griffin said:
    Maybe I need to get on the whole spaghetti squash thing. I was just told yesterday by SWMBO that we are going no carbs again (after one last pizza night tomorrow). Looking for some variety in side dishes as well.
    I love spaghetti Squash.  I've been following the Paleo diet for about 6 months and use it as a substitute for anything that calls for spaghetti.  Here is one of my favorite recipes: http://fastpaleo.com/recipe/roasted-spaghetti-squash-topped-with-sauted-vegetables-jumbo-shrimp-and-a-fresh-pesto-sauce/
    Large and Small BGE
    Central, IL

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Griffin said:
    Maybe I need to get on the whole spaghetti squash thing. I was just told yesterday by SWMBO that we are going no carbs again (after one last pizza night tomorrow). Looking for some variety in side dishes as well.
    Don't you mean no-tot?
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  • ShadowNick
    ShadowNick Posts: 533
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    Grilled asparagus coated in EVOO and Swamp Venom.  Takes about 3-4 minutes to grill.

    Foil packet potatoes and onions.  Cut small potatoes into quarters, toss in a foil packet with a cut up vidalia onion, seasoned pepper and liberal amounts of butter.  Seal packet and grill direct for about 15 minutes a side.
    Pentwater, MI
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  • Griffin
    Griffin Posts: 8,200
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    Eggcelsior said:
    Griffin said:
    Maybe I need to get on the whole spaghetti squash thing. I was just told yesterday by SWMBO that we are going no carbs again (after one last pizza night tomorrow). Looking for some variety in side dishes as well.
    Don't you mean no-tot?

    ARGHHH!!! I hadn't even thought about the no-tot thing!! What am I to do?

    ON a side note:


     

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
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    Cut Vidalia onions in half across the equator and scoop the middle few sections out with a small ice cream scoop. Fill the hole with a paste made of butter, crumbled beef stock cube (OXO is good - not too salty) white pepper and dried thyme. Set in a tinfoil pack and splash with sherry. Seal the foil and cook indirect for half an hour till tender.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Oh!  Avocado is another quick one we love! 
    Slice in half, remove the seed, brush with olive oil, season with salt & pepper, and place flesh side down on the cooker.  
    Sometimes we slice it and top our burgers with it, but most of the time we just eat it with a spoon. :)

    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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