I know not all of our readers are in the U.S., but I hope you all had a wonderful Thanksgiving Day, if that’s a thing where you are. Now that I’m single again, and with my son living in another state, it was a pretty quiet day for me, and I did more work than socializing. Nevertheless, I did get out and spend some time with friends. Every year our church has a Thanksgiving lunch for folks like me, although some couples and families and show up, too. We had a great time, and I utterly forgot to take any pictures, but here’s one from last year’s gig, which was similar.
My spaghetti squash casserole went over much better this year than last. Whether that’s because of a different mix of people or because I tweaked the recipe a bit, I can’t say. I like this dish as a side for Thanksgiving because it’s low-carb and full of cheesy goodness. This year I got lots of requests for the recipe. Since I originally got it off a website, I figured I’d share it here and keep the chain going.
Last month I learned a new word (something that doesn’t happen often anymore!): ekphrastic. In the context of art, an ekphrastic work is one that is inspired by another work of art. Cooking may well be the most ekphrastic art form, because isn’t every dish inspired by one that went before? Well here’s a chain of ekphrastic recipes for you: My casserole is based on a recipe from Sandy’s Kitchen Adventures, and her recipe was based on one at The Detoxinista. Here’s my version. Sorry I forgot to take a picture before it was devoured. I’m clearly no food blogger.
Spaghetti Squash Casserole
Prep the squash: Poke knife holes in the skin all around to vent steam. Cook in microwave 5 minutes on high; turn over and cook another 5 minutes. Let cool 10 minutes. Cut in half lengthwise — it will still be hot! Scrape out the seeds with a fork and spoon; discard. Then scrape out the strands of squash with a fork. Drain in a colander, preferably in the refrigerator overnight, to drain off as much moisture as possible. (The recipes linked above both contain more detailed instructions for prepping the squash).
Put the squash in a casserole dish and toss together with about 2 oz. shredded cheddar cheese and ½ cup parmesan. In a separate container, mix ¼ cup milk, one egg, and ½ tablespoon garlic powder, ½ teaspoon salt, and ⅛ teaspoon white pepper. Pour over squash mixture and toss until well coated. Top with another ounce or so of cheddar, some more parmesan, and a few dashes of cilantro.
Bake (uncovered) 30 minutes at 400 degrees.
I cooked one good-sized squash and it was not enough for the 20-odd people we had at lunch. Next year I’ll double the recipe.