Thanksgiving Dinner - Again!

Tonight was my second Thanksgiving dinner of the week, as most of my family was away last weekend for our holiday last weekend. My SIL Shan had a 15lb turkey for 6 people so there were a ton of leftovers. As usual, this was a spectacular feast as only Shan can put on. On the menu:

• turkey
• stuffing
• 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?

Garden Bounty 2009: Patty Pan Squash

I planted two kinds of squash this year, spaghetti and patty pan. The plants grew most excellently and in the case of the spaghetti squash, I got for small squash that fit in the palm of my hand. In the case of the patty pans, I got nearly didley freakin' squat. I did get lots of flowers, though, which was a nice consolation for an otherwise pathetic patty pan crop.

I don't know exactly what went wrong, but as I was reading a section in Earth to Table, I wondered if it was the plant: I seemed to have more male flowers than female flowers. A lot of flowers just dried up and died; very few of them produced any squash at all. I have no idea why this was or what I can do to remedy it, and I had to wonder at nature: surely these plants would have figured it out!

Anyway, I think I got about 5 patty pan squash out of a huge pile of plants. These plants took up a lot of room in my small plot, and I felt annoyed that I got so little product from them.

Though the flowers bloomed early, it was a while before any sign of squash showed up, and as we had a series of early frosts I had to harvest the little guys earlier than I wanted to. In the end, this is what I got:Yeah, these are SMALL, man! The smallest is less than 1cm in diameter. I was not impressed. I even had a recipe from Canadian Living for patty pan squash skewers that I wanted to make, but it wasn't going to happen. In the end, I tossed these with a bit of oil, salt & pepper, and roasted them off with the potatoes I cooked for my spatchcocked chicken meal. This is a very close up view of this "side dish:"Grrrrrr! I will not be growing these again next year. The spaghetti squash, on the other hand, is another story.