When I was growing up, in God’s country, the back of beyond, miles from nowhere, out in the tullies, in the sticks (you get the picture) there were community dinners.
Much like we have today in our local village here in France
We called them ‘feeds’ back then…. (before RSS).
In spring there was the Rod & Gun Club Smelt Feed. Still is, come to think of it. It was unique because “the Men” did the cooking.
In early winter, between Thanksgiving and Christmas, there was the Lutheran church Lutefisk Feed. (Did I mention that I was the only Catholic in Luther League?)
We always went to both.
My father was Norwegian. (I have a cousins still living on the family farm in Norway.)
He loved lefse, we all did. My mother, being German, didn’t make it…. The Lutefisk Feed always had great, home-made lefse.
My father was the type of person that ate anything put in front of him; politely thanked the cook and said it was delicious.
He drew the line at lutefisk.
To get actual real people to come to the Lutefisk Feed the good ladies of the church also made huge vats of Swedish meatballs.
Think IKEA….. (Swedish meatballs, right?)
The meatballs were served with lefse, dumplings and / or egg noodles.
Why not spaghetti squash?
Swedish Meatballs on Spaghetti Squash
Total time: 50 minutes
- 1 spaghetti squash
- 12oz (360gr) ground beef
- 1/2 tsp paprika
- 1/3 cup bread crumbs
- 1 egg
- 2 tsp dried dill weed, divided
- 1/4 tsp celery salt
- 1 clove garlic, minced
- 1 onion, minced
- 2 tsp olive oil
- 1 1/2 cups (12oz, 360ml) chicken stock
- 1/2 cup (4oz, 120ml) Greek or plain yogurt
- 1 1/2 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
- Spaghetti Squash:
- Cut the spaghetti squash in half the long way and scoop out the seeds.
- Place cut-side down in a baking dish, add water to a depth of 1/4 inch, cover and bake for 45 minutes at 400F, until the shell pierces easily.
- Using a fork, scrape out the strands of squash.
- In medium bowl combine paprika, celery salt, half of the dill, egg, bread crumbs and beef. Mix well and form into small meatballs, about 1″ (2.5 cm) in diameter.
- Heat oil in a medium skillet
- Add onion, garlic and sauté 3 minutes.
- Add the chicken stock and heat to simmering.
- Add the meatballs, being careful that they don’t touch. Cover and continue to simmer until done, stirring and turning the meatballs once or twice, about 15 minutes.
- To finish:
- Dissolve cornstarch in 2 tbs water.
- When meatballs are done add the dill to the sauce and move the meatballs to the sides of the pan.
- Turn up the heat a bit and add the cornstarch mixture, stirring until thickened and clear.
- Remove meatballs from heat and stir in the yogurt, mixing well.
- Arrange reasonable amount of spaghetti squash on a small platter. Top with meatballs, sauce and serve.
And he said he thought it would be easier just to re-do it?
Maybe cover it with wood? (mon mari would cover everything with wood if I let him…..)
Now it looks like this:
I apologize for the photo, but it has a very shiny varnish on it and it was challenging to get a photo on a cloudy dark day…. But you get the idea.
We are most pleased.
WEEK 4: Are you a winter squash fanatic? Join the fun or just follow along:
See 12 Weeks of Winter Squash Facebook Page for details.