- mashed potatoes
- green beans & carrots sauteed in garlic, olive oil, and lemon
- Brussels sprouts
- spaghetti squash gratin, made by your favourite coyote
- gravy, cranberry sauce, buns
- no-bake pumpkin pie, also made by your favourite coyote
I did promise you recipes from this meal, did I not? Well, here is the spaghetti squash gratin recipe I used, that I totally made up on my own, using squash I grew in my garden this year. The squash were very, very small, fitting in the palm of my hand, but they tasted pretty good. I love spaghetti squash - it's the only squash I'll eat other than zucchini. Usually I just bake it and mix it with some butter, but I wanted to do something different with it (I have, actually, used spaghetti squash in place of pasta at times, and that's a great idea; it's a very versatile veggie). I got some very cheap ricotta cheese on my last cross-border shopping spree, and off I went!
Spaghetti Squash Gratin
- 2 1/2 cups roasted spaghetti squash (this turned out to be three of my smallest squashes)
- 1 cup low-fat ricotta cheese
- salt, pepper, and garlic powder to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter
- 2/3 cup fine bread crumbs
- 3 cloves garlic, grated
- 1 cup grated cheddar cheese
1. Combine squash, ricotta, seasonings, and Parmesan cheese in a large bowl. Place in a medium-sized, well-greased or parchment-lined casserole dish. Top with cheddar
2. In a skillet, melt butter until bubbly. Add breadcrumbs and garlic, and season with a little salt & pepper. Toast until the bread crumbs are toasty & golden.
3. Put breadcrumbs on top of casserole. Bake casserole at 375F until hot through & cheese has all melted.
This was a hit! It was great and everyone enjoyed it! I will definitely make this again!
Next post - the pumpkin pie. But let me rest a bit first, eh?