Acorn squash is a winter squash with a sweet, yellow-orange flesh. It is a perfect squash to roast and serve as a side dish for thanksgiving. You can slice it in half and serve halves to your guests or once sliced in half, slice into 4 pieces and serve once roasted. Have fun with the spices you sprinkle on the squash. How about a sweet one? Butter, maple syrup, cinnamon and fresh nutmeg. Or a savory one? Butter, curry powder, cumin and smoked sea salt. That is what is great about squash, you can enhance the flavor by changing the spices used.
We are 12 days in to our house renovation. It’s hard to believe it has only been 12 days, it has felt much longer. Probably because it has been months of planning and designing with additional work before the renovation of packing up all the rooms involved. We are renovating the kitchen, front hall, powder room, basement bathroom and laundry room. This also involves a new furnace, plumbing and electrical. So, many walls in the house are down to the studs and the ceiling is completely opened up on the main floor. At times I wonder if I should have sold and just bought a new house, but I know all this construction will be worth it in the end.
This past week I had days without water which meant no working toilets, days of drywall dust covering the usable areas of the house, hours of jackhammering and of course…just plain noise. Our cat, Stewart is not a fan of the renovations and has to be locked up in the bedroom during the day. We are all making sacrifices. The biggest sacrifice this past week was that our son David had to move out of his room (including all of his stuff). His ceiling needed to be opened and accessed. He’s kinda camping out in the corner of the basement with a plastic tarp separating him and his stuff from the construction. Hopefully this is only a 2 week project and we can get him back into his room as soon as possible. I’m learning to adapt to my make-shift kitchen and my minimal appliances. I’ve finally got a system down for washing dishes in the bathroom sink, buying groceries daily in smaller amounts, and using the barbeque daily for supper. The biggest adjustment in terms of feeding my family is buying baked goods at the grocery store. It’s something I never did and don’t enjoy it even now. Neither Kevin or David are gluten free so I try to have muffins or cookies on hand for them. So far, I’ve heard no compliments on the bought baking. It’ll be great when the kitchen is ready and I can bake for my family again. Todays recipe is spaghetti squash grilled on my barbecue. I’m learning to use spaghetti squash more and more. It’s not my hubbys favorite food, but with my low-carb lifestyle- it is something I’m enjoying. This recipe is quite simple but will give you a basic way of cooking spaghetti squash on the barbecue. I have a stuffed spaghetti squash recipe coming in my next blog. It is so good! I hope you check it out.
Well it is hard to believe that it is thanksgiving this weekend. It really did creep up on me this year and in not being organized I did not post any thanksgiving recipes… until now! Today you will receive two recipes (Butternut Squash Soup and Squash Toss) and also a technique on how to roast squash and pumpkin. Tomorrow I will be posting a dessert recipe on how to make Pumpkin Cake with Cheesecake Frosting! I love thanksgiving! What could be better than the smell of pumpkin pie and roasted turkey in the house? Nothing! Converting the meal to be gluten free is fairly easy. However I have compromised and the stuffing for the turkey is how I have always made it. The kids love it and I am content leaving it full of gluten. Do I still have turkey? Yes. How? I ask my husband before he takes out the stuffing and carves the bird to give me a few top slices. No, I do not eat the gravy either, but again, I am fine with that. Although gluten-free stuffing and gluten-free gravy are very easy and delicious!