you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.
i’m not one for new year’s resolutions, because i tend to be overzealous with resolutions, then end up breaking them, and then get discouraged. so i haven’t decided to completely cut out dairy or fats or sugar or gluten or any of that stuff for the new year. but i am naturally gravitating towards more fruits and vegetables, less heavy and processed food, and have been hauling myself out of bed early on saturday mornings to hop in the pool.
ok, so i know christmas has come and gone, but i didn’t get a chance to make these cookies until christmas day. and i still wanted to share them with you, just in case you want to squeeze in one last batch of holiday cookies.
i was going to write a funny post about how last week i stuffed spaghetti squash into jumbo pasta shells, and this week i’m stuffing beans, corn, and peppers into spaghetti squash.
i love winter squash. acorn, delicata, butternut, pumpkin…shall i go on? but i for some reason, i had never tried spaghetti squash before we made this recipe.