when i think about stuffed shells, i think of a dish that is a bit complicated – similar to the many steps it takes to make lasagna - and thus relegated to special events. so when we had a special event to cook for this weekend (bringing food to our friends’ house to spend time with them and their new baby), this was the first dish i thought about making.
i love cooking and baking, and most of the time this hobby completely enthralls me. i love the routine mike and i have created of working, going to the gym, then coming home and preparing a delicious dinner together. i love taking photos as we prepare the meal, and thinking about how i’ll present the recipe to all of you.
here in california, we’re starting to head out of squash season and towards the lighter veggies of spring, as the days get longer and the weather warms up a bit. so when we decided to have a potluck with our friends this weekend, i knew that it was the perfect opportunity to make this fabulous stuffed squash dish, before squash completely disappears from the store.
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it’s been quite a week, my friends, full of sadness (a loss in the family), as well as fun (showshoeing at lake tahoe), so i hope you’ll bear with me if this post is a little all over the place.
i love indian food, but it’s a genre that i haven’t experimented much with in my own kitchen – i prefer to let the experts handle it. but there is a dearth of good indian food restaurants in the town where i live. so this puts me in a bit of a quandry.
i wish i could take credit for this recipe, but i can’t. this recipe is the spaghetti sauce i grew up eating – a standard, week night meal, and one of my favorite comfort foods.
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